Pat the salmon dry and season both sides with salt and pepper

Heat olive oil in a large skillet until shimmering, then place salmon skin side down and lower the heat

Cook until the skin becomes crisp and releases easily from the pan, then flip briefly until just cooked through

Transfer salmon to a plate, allow it to cool slightly, then flake gently and discard the skin

Wipe the skillet clean and heat olive oil over medium heat

Add sliced shallot with a pinch of salt and cook until soft and fragrant

Stir in the couscous and toast briefly until lightly golden

Pour in the vegetable broth and simmer until the couscous is tender and most liquid is absorbed

Drain excess liquid if needed and transfer couscous to a large bowl

Whisk Dijon mustard with fresh lemon juice until smooth

Fold the warm couscous into the dressing until evenly coated

Add chopped dill and spinach and stir gently until the spinach wilts

Gently fold in the flaked salmon and adjust seasoning with salt and pepper

Garnish with additional dill and serve while warm