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 (whole lemon for 4 ppl) into wedges.

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 on a parchment-lined baking sheet, skin-side down.Spoon 1 tbsp pesto over each piece of salmon.Bake in the middle of the oven, until cooked through, 4-6 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 from heat. Set aside.

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

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