• Before starting, wash and dry all produce.
  
• To a medium pot, add 2/3 cup (1 1/3 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Once boiling, remove the pot from heat, then add couscous. Stir to combine.
• Cover and let stand for 5 min. 
• When couscous is tender, fluff with a fork.

• Meanwhile, halve tomatoes.
• Peel, then mince or grate garlic.
• Drain capers, reserving brine, then pat dry with paper towels. Roughly chop one-quarter of the capers.
• Zest lemon. Juice half the lemon, then cut remaining lemon into wedges.
• Roughly chop dill.
• Roughly chop spinach.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat salmon dry with paper towels, then season with salt and pepper.
• When the pan is hot, add 1 tsp (2 tsp) oil, then salmon, skin-side down. (NOTE: Cook in batches, as needed.)
• Pan-fry for 4-5 min, until skin is crispy. Flip and cook for 2-3 min, until golden and cooked through.**

• Meanwhile, to a small bowl, add Dijon, mayo, chopped capers, half the lemon juice, 1 tsp (2 tsp) dill and half the garlic. (NOTE: Like extra garlic or dill? Add more!)
• Season with salt and pepper, then stir to combine.

• To a large bowl, add couscous, tomatoes, spinach, lemon zest, remaining capers, remaining lemon juice, reserved caper brine, 1 tbsp (2 tbsp) oil, remaining garlic and 1 tsp (2 tsp) dill. 
• Season with salt and pepper, then stir to combine.

• Divide couscous between plates. 
• Arrange salmon over top, then drizzle with caper-dill sauce. 
• Sprinkle any remaining dill over top. 
• Serve lemon wedges alongside.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon. Work in batches, if necessary.