• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Core, then cut pepper into 1/4-inch pieces.
• Roughly chop spinach.
• Drain olive brine into a large bowl, then set aside. Roughly chop olives.
• Zest and juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
• To the bowl with olive brine, add lemon juice, Dill-Garlic Spice Blend, 1 tsp (2 tsp) sugar and half the lemon zest. Season with pepper, then whisk to combine. Set aside. (NOTE: This is your dressing.)

• Heat a large non-stick pan over medium.
• When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Transfer to a plate.

• Meanwhile, pat salmon dry with paper towels. Season with garlic salt and remaining lemon zest.
• To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**

• Meanwhile, in a medium pot, melt 1 tbsp (2 tbsp) butter over medium. Add peppers, then cook for 4-5 min, stirring occasionally, until softened. 
• Add 2/3 cup (1 1/3 cups) water. Bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate.
• Fluff couscous with a fork.
• To the bowl with dressing (from step 1), add spinach, olives and couscous, then toss to coat.

• Divide couscous salad between plates.
• Top with salmon.
• Sprinkle with toasted almonds.
• Squeeze a lemon wedge over top, if you like.

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.