Preheat oven to 400 degrees. Place salmon in a baking dish, season with dill, cover with pineapple chunks. Bake for 15 minutes, or until fish becomes flakey.
While salmon bakes, make your couscous as directed on the package.
Peel orange, split into wedges and cut in half. Slice and quarter cucumber, cut tomatoes in half and mince garlic. Cut asparagus tips off of asparagus stalk; store stalk in a ziplock bag to use for another meal. Mix oranges, cucumbers, tomatoes, asparagus tips and minced garlic with cooked couscous.
Whisk together olive oil, seasonings, and juice of one lemon; add to couscous, toss together to coat.
Serve salmon with salad. (Serving size: 3 ounces salmon, 1 cup salad)