Preheat the oven to 375°F (190°C).

Rub the salmon fillets with olive oil, then season with salt, pepper, and dried oregano or thyme.

Place the salmon fillets on a baking sheet and bake for 15-20 minutes, or until the salmon flakes easily with a fork.

Once baked, squeeze fresh lemon juice over the salmon and serve with lemon wedges.

In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Add the garlic and cook for an additional 30 seconds.

Stir in the pearl couscous and cook for 1-2 minutes until lightly toasted. Pour in the broth, dried basil, and dried oregano, and bring to a boil.

Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the couscous is tender and the liquid is absorbed.

Remove from heat and stir in fresh parsley, lemon juice, salt, and pepper to taste.

Spoon the herbed pearl couscous onto plates and top with a salmon fillet.

Garnish with additional parsley or lemon wedges, if desired, and serve immediately while hot.