1Prepare the marinade: In a shallow bowl, whisk together harissa paste, honey, 2 tablespoons of olive oil, the juice of half a lemon, minced garlic, salt, black pepper, and optional red pepper flakes.

2Marinate salmon: Pat salmon fillets dry and place them in the marinade. Ensure they are well coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

3Cook couscous: Bring the broth to a boil in a small saucepan. Stir in the couscous, then cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and stir in chopped parsley, mint, lemon zest, the remaining lemon juice, and 1 tablespoon of olive oil. Season to taste.

4Cook asparagus: While the couscous is resting, heat a large skillet over medium-high heat. Add the trimmed asparagus spears and cook for 4-6 minutes, tossing occasionally, until tender-crisp. Season with salt and pepper. Remove from skillet and set aside.

5Sear salmon: Using the same skillet, ensure it's clean (or use a fresh one). Increase heat to medium-high. Place the marinated salmon fillets skin-side down (if skin-on) and sear for 4-5 minutes until crispy. Flip and cook for another 3-5 minutes, or until cooked through and flakes easily with a fork. Spoon any remaining marinade glaze over the salmon as it cooks.

6Plate and serve: Divide the fluffy couscous among serving plates. Top each with a seared salmon fillet and a portion of asparagus. Garnish with toasted slivered almonds.

7Enjoy immediately for best flavor.