• 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 into 1/2-inch pieces (for 4 servings, cut the whole onion).
• Halve tomatoes.
• Roughly chop parsley.
• Zest, then juice half the lemon. Cut remaining into wedges.

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

• Meanwhile, pat salmon dry with paper towels. 
• Sprinkle with half the Zesty Garlic Spice Blend, then season with salt and pepper.
• Place on a parchment-lined baking sheet, skin-side down.
• Spoon 1/2 tbsp pesto over each piece of salmon. Roast in the middle of the oven until cooked through, 7-11 min.**

• 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. For 4 servings, cook in batches, using 1 tbsp oil per batch.) Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. 
• Add garlic puree and remaining Zesty Garlic Spice Blend. Cook, stirring often, until fragrant, 1 min. 
• Remove from heat. Set aside.

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

• Divide herbed couscous and veggies between plates.
• Top with roasted pesto salmon. Sprinkle with remaining parsley.
• Drizzle remaining pesto and squeeze a lemon wedge over top, if you like.

If you've opted for double salmon, spoon 1/2 tbsp pesto over each piece of salmon. Cook in the same way the recpesipe instructs you to cook the regular portion of salmon.