Salmon with couscous and peas

Ingredients:

• 4 pcs. salmon fillet with skin (pieces approximately 2.5 cm thick; 150 g each)
• Salt and freshly ground black pepper
• 2 teaspoons olive oil
• 1 finely chopped onion
• 1/2 cup frozen peas
• 3/4 cup unsalted chicken broth
• 1/3 cup sliced ​​pitted olives stuffed with allspice
• 1/4 cup golden raisins
• 2 tablespoons salted pumpkin seeds
• 1 tbsp. hot sauce
• 1/2 cup couscous
• Lime wedges for garnish

Preparation:

1. Season the salmon with salt and pepper. Heat a teaspoon of olive oil in a large nonstick skillet over medium-high heat. Place the salmon skin-side down in the skillet and cook for about 8 minutes, until golden brown. Turn the salmon over and remove from the heat; let the fish rest for 5 minutes.
2. Meanwhile, heat the remaining teaspoon of olive oil in a medium saucepan over medium heat. Add the onion and cook for 5 minutes until translucent.
   
   Add the peas, chicken broth, olives, raisins, pumpkin seeds, hot sauce, 1/2 teaspoon salt, and a couple of grinds of pepper. Increase the heat to high, bring to a boil, and then stir in the couscous. Remove from the heat, cover, and let the dish simmer for 5 minutes.
   
   Fluff the couscous with a fork. Serve the salmon with the couscous, garnished with a lime wedge.