Thaw the salmon. Cook the pearl couscous according to the package instructions in a large pot with plenty of water. Meanwhile, cut the broccoli into small florets and add to the pot for the last 4 min.

Heat 1/3 of the oil in a frying pan over medium heat and cook the salmon for 4-6 min. until done. Turn halfway through.

Heat a frying pan without oil or butter and toast the nuts for 3-4 min. Let cool. Drain the olives. Place the nuts, olives, and garlic together on a cutting board and finely chop with a large knife into a tapenade.

Drain the couscous and broccoli and reserve 1 cup of the cooking liquid (per 4 servings). Stir the olive-nut tapenade and the remaining oil through the couscous and add a splash of cooking liquid if needed. Break the salmon into pieces and divide over the top.