Herby Crusted Panko Salmon & Lemony Pearl Couscous

1 Start by marinating the salmon. In a bowl, whisk together the honey Dijon mixture with all the herbs, spices, lemon juice, and olive oil. Spoon it over the salmon so every piece is coated. Let it sit while you get everything else ready.
2 Next, make the panko topping. Mix the panko with the fresh herbs, lemon zest, olive oil, salt, and pepper until it feels a little sandy. Press that right onto the marinated salmon. It sticks easily. Pop the salmon into a 400°F oven and let it bake until the crust is golden and the fish flakes.
3 While that’s happening, cook your pearl couscous according to the package. Drain it, then stir in olive oil, lemon juice, lemon zest, salt, pepper, and plenty of fresh herbs. It takes two minutes and tastes incredibly bright and fresh.
4 To finish, spread the couscous on a platter and set the salmon right on top. Add extra herbs or lemon slices if you want. Serve warm and enjoy!