Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and set aside.
Add vegetables to the baking sheet and lightly season with olive oil and salt and pepper. Cook for 20 minutes. Adjust cooking time depending on choice of vegetables. i.e. If cooking with squash or sweet potatoes allow them to cook in the oven prior to mixing with lower cooking time vegetables such as brussel sprouts, onions and peppers.
While the vegetables cook, prepare the salmon fillets by cutting them in sizes to your licking and pat them dry. Season with some olive oil and salt and pepper. Once the vegetables have cooked add any other vegetables + salmon fillets to the baking tray. Cook for 15-20 minutes until the salmon turns a soft pink and is flaky.
To make the sauce: in a medium saucepan melt butter. Once butter is melted add the flour and whisk 2-3 minutes to form a roux. Add the mustard and maple syrup to the pan and continue to whisk until it begins to resemble a sauce about 2 minutes. Add the vegetable bouillon and stir until softened. Add the apple cider and white wine to the pan. Bring to a slow boil and reduce to simmer. Add the thyme and let simmer for 5-8 minutes. If the sauce is too thick add more wine or dilute with a bit of water.
To serve: plate the roasted vegetables as the base layer on a plate, place salmon fillet overtop and garnish with pecans and serve with sauce drizzled overtop.