1. Preheat the oven to 375 degrees. In a small bowl, combine the Dijon mustard, whole-grain mustard and orange marmalade. Place the salmon, skin side down, in a baking dish and spread the mustard-marmalade mixture evenly over the top of each piece; cook 12 minutes.
2. Meanwhile, in a small pot, bring 3/4 cup water to a boil; remove from heat. Stir in the couscous, cover and let sit 5 minutes. Fluff with a fork and mix in the almonds, chives, parsley, mint, oil, lemon juice, lemon zest, salt and black pepper. Serve topped with salmon.