Pomegranate Molasses Glazed Salmon Bowl with Preserved Lemon Israeli Couscous

For vegetables:

1. Place baking tray in oven. Preheat oven to 425 °F. Allow 15 minutes for pan to get hot.
2. Cut fennel lengthwise into thin slices, reserving fronds for garnish.
3. Trim bottoms of Brussels sprouts and cut in half lengthwise.
4. Add vegetables to bowl and massage with olive oil and sea salt.
5. Carefully transfer into a single layer to the hot baking tray and cook for 25 minutes, tossing once halfway through cooking.

For salmon:

1. Add pomegranate molasses to a small bowl. Finely grate in garlic. Whisk in Dijon mustard, olive oil, and salt.
2. Arrange filets to a parchment-lined baking tray.
3. Spoon over pomegranate glaze and bake for 8 to 10 minutes at 425 °F, or until cooked through and glaze is thickened and glossy.

For couscous:

1. Bring broth to boil. Add Israeli couscous and cook for 10 minutes at a simmer.
2. Finely chop preserved lemon, removing and discarding any seeds (approximately 1/4 cup).
3. Remove cooked couscous from heat and stir in preserved lemon and roasted Brussels sprouts. Top with cooked salmon and garnish with roasted fennel wedges and reserved fronds.