1Prepare the glaze: In a small saucepan, combine orange juice, orange zest, honey/maple syrup, ground cardamom, grated ginger, and red chili flakes. Bring to a simmer over medium heat and cook for 5-7 minutes, until slightly thickened. Set aside.

2Season the salmon: Pat the salmon fillets dry with paper towels. Season generously with half of the salt and black pepper.

3Cook the salmon: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place salmon fillets skin-side down (if applicable) and sear for 3-4 minutes until skin is crispy. Flip the salmon.

4Glaze and finish salmon: Brush the salmon generously with the prepared cardamom-orange glaze. Transfer the skillet to a preheated oven at 200°C (400°F) and bake for 8-12 minutes, or until salmon is cooked through and flakes easily.

5Prepare the couscous: While salmon bakes, bring vegetable broth/water to a boil in a medium pot. Add the remaining salt and 1 tbsp olive oil. Stir in couscous, cover, remove from heat, and let sit for 5 minutes. Fluff with a fork.

6Cook the asparagus: In a separate pan, melt butter over medium heat. Add trimmed asparagus and cook for 5-7 minutes, tossing occasionally, until tender-crisp. Season with salt and pepper.

7Serve: Divide couscous among plates, top with glazed salmon and asparagus. Garnish with fresh cilantro, orange slices, and a lemon wedge.