Finely chop the Garlic (1 clove), and set aside.
Cut the Roma Tomato (1) lengthwise into four wedges. Scoop out the seeds and discard. Slice the tomato into thin, long, quarter inch strips, and then cut across the strips into half inch diced pieces.
Remove the stems from the Fresh Mint (0.25 ounce) and discard stems. Roughly chop the leaves, and set aside.
Remove the stems from the Fresh Cilantro (0.5 ounce) and discard the stems. Roughly chop the leaves, and set aside.
Zest the Lemon (1) and set aside.
Juice the lemon into a small bowl, and discard seeds. Set aside.
Pour Water (1 cup) into a medium saucepan over medium high heat and bring to a boil.
Stir in Moroccan Couscous (1/2 cup) and remove from heat. Cover, and let rest for 5 minutes.
Fluff couscous with a fork. Add the roasted Pine Nuts (2 tablespoon), mint, lemon juice and zest, Dried Fruit Mix (2 tablespoon) and Salt (to taste). Gently stir to combine, and keep warm for plating.
Pat dry Salmon Fillet (2) with paper towels. On a plate, season each fillet with a quarter teaspoon of Lemon Pepper (1/2 teaspoon), Salt (to taste), and chopped garlic. Set aside.
In a medium saute pan over medium heat, add the Unsalted Butter (2 tablespoon) and a tablespoon of olive oil.
When hot, add salmon fillet along with Water (2 tablespoon).
Place tomatoes and cilantro in the saute pan.
Cover and cook for 10 minutes or until fish is easily flaked with a fork.
Divide the couscous between two plates. Lay a piece of salmon over the couscous. Top the fish with the tomato and cilantro mixture.