Dry salmon before cooking. Place salmon filets on a paper-towel lined plate to dry. Let sit 5-10 minutes, then turn over and dry an additional 5-10 minutes. Season salmon on both sides with 1 tsp salt and ¼ tsp pepper.
Cook the zucchini. Preheat oven to 375 F. Place zucchini on a rimmed baking sheet, then drizzle with 2 Tbsp extra virgin olive oil and season with ½ tsp salt and ¼ tsp pepper. Toss to combine, then roast until tender, about 15-20 minutes, stirring once halfway through.
Make the couscous. Place 1 ¼ cups water in a sauce pan then bring to a boil. Add 1 cup couscous, turn heat to a simmer, then cover and set aside until all water has absorbed, about 5 minutes. Fluff couscous with a fork, drizzle in remaining 2 Tbsp extra virgin olive oil, roasted zucchini, and 2 Tbsp pine nuts. Gently toss to combine.
Cook the salmon. Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. When hot, add salmon skin side down. Cook until skin is crisp and salmon easily pulls away from the pan, about 4-5 minutes. Carefully flip and cook other side until salmon registers between 110 and 120 F for medium rare, about 3 minutes more. Cook longer as desired, but remember the fish will continue to cook a little after you remove it from the pan.
Make the sauce. Remove salmon from pan and set aside. Meanwhile, to the same pan add 2 minced shallots and cook until translucent, about 3 minutes. Add 3 cloves minced garlic and 1 tsp red pepper flakes, then cook 30 seconds more. Pour in 1 cup coconut milk or heavy cream and ⅓ cup mascarpone cheese, then stir until cheese has completely melted. Add ½ cup parmesan, juice from 1-2 lemons (start with 2-3 Tbsp, then add more if you love lemon OR just place lemon halves into sauce!), 3 Tbsp chives, and 3 Tbsp dill, then whisk to combine. Taste sauce and adjust seasoning as needed. Remove from the heat, then either return salmon to the pan or serve on the side with sauce spooned on top.
Serve immediately with couscous, arugula, and crusty bread.