• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. 
• Trim snap peas.
• Peel, then cut half the onion (use whole onion for 4 servings) into 1/2-inch pieces.
• Halve tomatoes.
• Roughly chop parsley.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.

• To the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender.
• Strain couscous, then return to the pot, off heat.

• Meanwhile, pat salmon dry with paper towels. 
• Sprinkle with half the Zesty Garlic Blend, then season with salt and pepper.
• On a parchment-lined baking sheet, place salmon skin-side down.
• Spoon 1 tbsp pesto over each piece of salmon. Roast in the middle of the oven for 7-11 min, until cooked through.**

• Meanwhile, heat a large non-stick pan over medium-high. 
• When the pan is hot, add 1 tbsp oil, then onions, snap peas and tomatoes. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 servings, using 1 tbsp oil per batch.) 
• Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper. 
• Add garlic puree and remaining Zesty Garlic Blend. Cook for 1 min, stirring often, until fragrant. 
• Remove from heat. Set aside.

• To the pan with veggies, add couscous, lemon zest, half the parsley and lemon juice.
• Season with salt and pepper, then stir to combine.

• Divide herby couscous and garlicky veggies between plates.
• Top with roasted pesto salmon.
• Sprinkle with remaining parsley.
• Drizzle remaining pesto over top.
• Squeeze a lemon wedge over top.

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.