Before starting, wash and dry all produce. Garlic Guide for Steps 4 and 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Dill Guide for Steps 4 and 5 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly and 1 tbsp extra-dilly! Add 2/3 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. 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 a 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 heat. While the pan heats, pat salmon dry with paper towels, then season with salt and pepper. When the pan is hot, add 1 tsp oil (dbl for 4 ppl), then salmon, skin-side down. Pan-fry, until skin is crispy, 4-5 min. Flip and cook, until salmon is golden-brown and cooked through, 2-3 min.**

Meanwhile, add Dijon, mayo, chopped capers, half the lemon juice, 1 tsp dill and half the garlic to a small bowl. (NOTE: Reference garlic and dill guides.) Season with salt and pepper, to taste, then stir to combine.

Add couscous, tomatoes, spinach, lemon zest, remaining capers, remaining lemon juice, reserved caper brine, 1 tbsp oil (dbl for 4 ppl), remaining garlic and 1 tsp dill to a large bowl. (NOTE: Reference garlic and dill guides.) Season with salt and pepper, to taste, then stir to combine.

Divide couscous between plates. Place salmon on top, then spoon caper-dill sauce over salmon. Sprinkle any remaining dill over top. Serve lemon wedges alongside.