In a medium pot, bring water to a boil and add a pinch of salt, then stir in the pearl couscous. Cook according to package instructions, usually about 8-10 minutes, until al dente, then drain.

In a mixing bowl, whisk together freshly chopped herbs, lemon juice, and olive oil, adjusting seasoning with salt and pepper to taste.

Heat a skillet over medium heat, add olive oil, place salmon fillets skin-side down, cook for 4-5 minutes, then flip and cook for an additional 4-5 minutes until cooked through.

In a large bowl, mix the drained pearl couscous with the herb dressing, stirring gently to coat. Taste and adjust seasoning as needed.

To serve, spoon a portion of couscous onto each plate, top with a salmon fillet, and garnish with chopped herbs or a lemon wedge.