Begin by bringing a pot of salted water to a boil. Add the pearl couscous and cook according to package instructions, usually about 8–10 minutes, until it's al dente. Once cooked, drain the couscous in a colander and set it aside to cool slightly.

Season both sides of the salmon fillets generously with salt and pepper. In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Place the fillets skin-side down in the pan and cook for approximately 4–5 minutes. Flip the salmon carefully to cook the other side for another 4–5 minutes.

In a large mixing bowl, combine the drained pearl couscous with freshly chopped herbs such as parsley and dill. Squeeze fresh lemon juice over the mixture, toss gently until evenly coated.

Once the salmon is cooked, transfer it to a plate and allow it to rest for a minute. Using a fork, flake the salmon into bite-sized pieces. Gently fold the flaked salmon into the herbed couscous mixture.

Taste the combined mixture and adjust seasoning with more salt, pepper, or lemon juice as needed. Serve immediately or chill for about 30 minutes for a refreshing twist.