For the dish:

1. Start making the tomato kale couscous. 
2. While the tomato kale couscous is cooking, prepare the salmon. 
3. Serve the seared salmon over a bed of the couscous, and enjoy. 

For the Pan Seared Salmon:

1. Portion the salmon into 4 – 6 even sized pieces. 
2. Season each side of the salmon with kosher salt and black pepper. 
3. Heat a large pan on medium high heat. Add 1 teaspoon of neutral oil, then add the seasoned salmon once the pan is hot (you will be able to feel the heat radiating). 
4. Cook for 3 minutes, then flip and cook for another 2-3 minutes, depending on the thickness and desired cook of the salmon. 
5. Remove from the pan and serve immediately. 

For the Tomato Kale Couscous:

1. In a medium pot, add 2 tablespoons of olive oil. Heat on medium high heat, then add the cherry tomatoes and a pinch of salt. Cover and cook for 5 minutes.
2. While the cherry tomatoes are cooking, prep the vegetables – mince the garlic, chop the shallots, and cut the kale into bite sized pieces. 
3. Check on the cherry tomatoes, and begin to burst them with the back of a wooden spoon. Add the chopped shallot and garlic to the tomatoes, and give everything a stir. 
4. To the pan, add the couscous, kosher salt, red pepper flake, and broth. Give everything a stir and let this come up to a boil. Add the chopped kale, cover and cook on medium heat for 5 minutes. 
5. After 5 minutes, give everything a stir, taste, adjust seasoning as desired, and cook for an additional minute if the couscous is too al dente to your liking. 
6. Serve immediately, or let cool and store in an airtight container for up to 3 days.