Heat olive oil in a pan and roast couscous for 4 minutes until slightly colored.
Pour 400ml hot stock over couscous, cover, and let stand for 6 minutes.
Fluff couscous with a fork and stir in pomegranate seeds and fresh herbs.
Preheat the oven to 180°C.
Make incisions in the salmon and insert lemon wedges and garlic slices.
Season salmon with salt and pepper.
Fry salmon skin-side down in olive oil for 3 minutes until crisp.
Transfer fish to an ovenproof dish with herbs and a splash of stock.
Roast in the oven for 10 minutes until cooked through.
Serve the salmon fillet on top of the couscous and garnish with extra herbs.