Herb-Roasted Salmon with Lemon Couscous

Preheat oven to 400°F (200°C).

Finely chop 1 tablespoon fresh dill, 1 tablespoon fresh parsley, and 1 teaspoon fresh thyme. Mince 1 small garlic clove. Zest and juice the lemon, keeping them separate.

Pat the 5 oz salmon fillet dry with paper towels. Place on a small baking sheet lined with parchment paper.

In a small bowl, mix 1 teaspoon olive oil with half the minced garlic, half the herbs, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

Rub the herb mixture over the salmon fillet. Top with a thin slice of lemon.

Roast the salmon in the preheated oven for 12-15 minutes, until it flakes easily with a fork but is still moist.

While the salmon is cooking, heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the remaining garlic and sauté for 30 seconds until fragrant.

Add 1/3 cup pearl couscous to the saucepan and toast for 1-2 minutes, stirring frequently.

Pour in 2/3 cup vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 8-10 minutes until the liquid is absorbed and couscous is tender.

Stir in 1 cup baby spinach, halved cherry tomatoes, remaining herbs, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook for 1-2 minutes until spinach is wilted.

Serve the herb-roasted salmon over the lemon couscous.