Preheat your oven to 400°F (200°C).

In a medium saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and set aside.

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the cherry tomatoes and cook for about 5 minutes, until they start to blister. Add the Kalamata olives, minced garlic, oregano, basil, salt, and pepper. Stir to combine and cook for another 2 minutes. Remove the vegetable mixture from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Season the salmon fillets with salt, pepper, and lemon zest. Place the salmon fillets skin-side down in the skillet and sear for about 4–5 minutes, until the skin is crispy.

Carefully flip the salmon fillets over and add the blistered tomatoes and olives back into the skillet around the salmon. Drizzle the lemon juice over the salmon. Transfer the skillet to the preheated oven and roast for an additional 8–10 minutes, or until the salmon is cooked through and flakes easily with a fork.

To serve, place a generous scoop of the garlic herb couscous on each plate. Top with a salmon fillet and spoon the blistered tomato and olive mixture over the top. Garnish with fresh parsley.