Bring a medium saucepan of salted water to a boil and add the pearl couscous. Cook according to package instructions, about 10 minutes, until tender. Drain excess water and cool slightly.

Pat the salmon fillets dry and season generously with salt and pepper.

Heat olive oil in a non-stick skillet over medium-high heat. Sear salmon fillets for 4-5 minutes on one side until golden; flip and cook for another 4-5 minutes until cooked through.

In a large bowl, combine cooked couscous, chopped fresh herbs, lemon juice, and olive oil. Mix gently.

Plate the herbed couscous and top with seared salmon. Garnish with fresh herbs or a lemon wedge as desired.