For the lemon vinaigrette, add all the ingredients to bowl or mason jar and whisk together. if you're using a mason jar, put the lid on and shake vigorously for 30 seconds until vinaigrette is emulsified.
For the pearl couscous, add stock or water to a pot and bring to a boil. Pour in Israeli couscous, give a good stir, place a lid on the pot and bring down to a simmer. Cook couscous until cooked all the way through and until it has absorbed most of the liquid, about 10 minutes.
While couscous is cooking, thaw frozen corn and fava beans by running under hot water for about 30 seconds. Then add vegetables to couscous along with half of the vinaigrette. Toss everything together and taste for seasoning.
For the salmon, heat a cast iron over medium-high heat and drizzle with olive oil. Season salmon with salt and pepper evenly on both sides and place salmon in skillet, flesh side down. Cook for 2-3 minutes until charred then turn over and cook for another 2 minutes until charred and just cooked through.
In the same skillet, char cut lemons for about 1 minute and set aside.
Plate Israeli couscous onto a platter and top with salmon filets. Spoon leftover vinaigrette on top of salmon and serve with charred lemon and garnish with fresh herbs.