Before starting, preheat the oven to 450°F. Add 10 cups water and 2 tsp salt in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Trim snap peas. Halve tomatoes. Roughly chop parsley. Zest, then cut half the lemon into wedges (whole lemon for 4 ppl).

Add couscous to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and return couscous to the same pot, off heat.

Meanwhile, pat salmon dry with paper towels. Season with salt and pepper. Place salmon on a parchment-lined baking sheet, skin-side down. Top each piece of salmon with 1 tbsp pesto. Bake in the middle of the oven until salmon is cooked through, 6-7 min.**

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then onions, snap peas and tomatoes. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until tender-crisp, 6-8 min. Season with salt and pepper. Add garlic puree. Cook, stirring often, until fragrant, 1 min. Remove the pan from heat. Set aside.

Add couscous, lemon zest, half the parsley and remaining pesto to the pan with veggies. Season with salt and pepper, to taste, then stir to combine.

Divide veggie couscous between plates. Top with pesto salmon. Sprinkle with remaining parsley. Squeeze a lemon wedge over top, if desired.