Warm Couscous Salad With Salmon and Mustard-Dill Dressing Recipe

Ingredients (10)

• 2 (8-ounce) salmon filets, preferably wild
• Kosher salt and freshly ground black pepper
• 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
• 1 medium shallot, thinly sliced
• 6 ounces pearled couscous
• 3 cups homemade vegetable stock or store-bought low-sodium vegetable broth
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh juice from 1 lemon
• 1/2 cup picked dill, roughly chopped, plus more for garnish
• 1 1/2 cups spinach leaves, chopped in half if large, or left whole if baby