Preheat oven to 425°F. Toss potatoes with 2 teaspoons of the oil and 1 teaspoon of the OLD BAY in large bowl. Arrange, cut-side down, in single layer on half of a large, shallow, foil-lined baking pan sprayed with no stick cooking spray. Toss Brussels sprouts with another 2 teaspoons of oil and 1 teaspoon of OLD BAY in same large bowl. Arrange, cut-side down, in single layer on the other half of the pan next to the potatoes.
Roast 20 to 25 minutes or until crisp-tender. Remove pan from oven. Stir potatoes and Brussels sprouts. Push the vegetables to the sides of the pan.
Place salmon in center of pan. Brush salmon with remaining 2 teaspoons oil. Mix remaining 1 tablespoon OLD BAY and brown sugar in small bowl. Sprinkle mixture over salmon.
Roast salmon and vegetables 15 minutes or until salmon flakes easily with fork. Serve salmon with vegetables and lemon wedges, if desired.