Wash and dry all produce. Bring 3/4 cup water and veggie stock concentrate to a boil in a small pot. Halve, peel, and mince shallot until you have 2 TBSP. Thinly slice celery on a diagonal. Zest lemon and orange until you have 1/2 tsp zest each. Halve lemon. Peel orange, then thinly slice crosswise into rounds. Remove any seeds.

Once water is boiling, add couscous to pot. Cover and remove from heat. Let stand until rest of meal is ready.

In a small bowl, whisk shallot, juice of one lemon half, 1/2 tsp lemon zest, 1/2 tsp orange zest, 1 tsp honey (we sent more), and 2 TBSP olive oil. Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season salmon all over with salt, pepper, and Turkish spice blend. Add to pan skinside down. Cook until skin is crispy, 4-5 minutes. Flip and cook on other side until opaque in center, 3-4 minutes.

Toss arugula, orange rounds, almonds, celery, and half the vinaigrette in a large bowl. Season with salt and pepper. TIP: If salad needs more dressing, add a squeeze of lemon and a drizzle of olive oil and toss.

Fluff couscous with a fork, then drizzle with remaining vinaigrette. Divide couscous between plates and top with salmon. Serve with salad on the side.