Boil 3 cups of water in a medium pot. When boiling, add the pearl couscous, cover, and cook for 8-10 minutes, stirring occasionally, until fluffed up, cooked, and moisture evaporates.

Meanwhile, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the salmon skin-side down (if there’s skin!) and season the tops with salt and pepper. Cook for 5 minutes, flip and cook another 5 minutes or until mostly cooked through (it can be a bit pink in the middle, but you want 80% doneness ideally.) Using a spatula or tongs, carefully transfer the salmon to a plate.

While salmon cooks, add the sundried tomatoes and coconut milk to a blender or food processor and pulse or blend until coconut milk is light pink and tomatoes are mostly finely chopped. Set aside.

Immediately add in the garlic and onion and cook for 1 minute and then add the sun dried tomato mixture, broth, peas, season with salt and pepper and let cook for 2-3 minutes for flavors develop. Then, nestle the salmon pieces (skin side down) in the sauce, pouring sauce on top. Cook, uncovered, for 10 minutes or until reduced by a half or to your preference (I like a creamier sauce, so I really let it thicken, but if you like it a bit runnier, don’t cook it for as long.)

Once ready, season with extra pepper and serve alongside the couscous or divide the couscous into bowls or plates and top with salmon and a scoop of sauce.