Preheat the oven to 400°F. Combine the seasonings for the salmon in a small bowl.
Pat the un-seasoned salmon fillets dry with a paper towel to draw out excess moisture.
Sprinkle about 1 tsp. of seasoning on top each piece of salmon. Add more or less based on preference and gently press seasoning into the salmon.
Place salmon into an oiled cast iron skillet. Place lemon slices around salmon.
Bake for ~12-15 minutes or until salmon reaches an internal temperature of 145°F
For the Mediterranean Couscous Salad
Make the mediterranean vinaigrette dressing. Reserve about 1/2 cup and use the rest for the salad. In a large bowl, mix the cooked and cooled pearl couscous with all of the veggies. Add the dressing and stir to combine.
For the salmon topper
In a small bowl, combine all ingredients.
Once the salmon is done, spoon the remaining dressing over the salmon to add some moisture in to the salmon. Place a spoonful of the kalamata/olive mixture on top of each salmon prior to serving and serve with couscous salad. Enjoy!!
Cooked salmon will last in the fridge for up to 3 days.