Place all ingredients for the pesto into a small food processor.

Blend on high until smooth. If needed, add more water to thin out the pesto, however it should be thick and delish.

Remove the pesto from the blender and set aside for later.

Place sliced cucumbers into a medium-sized bowl and sprinkle cucumbers with salt and mix. Let sit for 10 minutes to extract moisture. After 10 minutes, discard moisture.

Next, add cherry tomatoes and red onion to the same bowl as the cucumbers.

Then, add the apple cider vinegar, lemon juice, Greek yogurt, salt, and pepper. Mix well and set aside.

Add water to a small saucepan and bring to a boil.

Then, add couscous to the saucepan, stir, cover, and remove from heat.

Let couscous sit for at least 5 minutes to fully absorb the liquid.

Fluff couscous with a fork and set aside.

First, take the salmon out of the refrigerator and pat each fillet with a paper towel to remove moisture.

Cover a baking sheet with parchment paper and place the salmon fillets on the parchment paper.

Sprinkle each fillet with salt and pepper and then place a lemon slice on top of each fillet.

Broil on high for 8-14 minutes* or until salmon is light pink in color and flakey. We suggest checking your salmon every 3 minutes because everyone's broiler is so different.

Evenly distribute couscous and salad to four separate meal prep containers.

Place a salmon fillet on top of the couscous and slather each fillet with pesto.

Eat immediately or place in the refrigerator for later!