Preheat the oven to 425 degrees. Lay out the asparagus on a baking sheet and drizzle with the olive oil. Season with salt and pepper and roast for 20-25 minutes or until fork-tender and browned.

Bring water and a pinch of salt to a boil in a medium saucepan. Add the couscous, reduce heat to a simmer and cook, covered, until the water is absorbed, about 10 minutes. Remove the pan from heat and let stand, covered, for 2-3 minutes. Uncover and fluff gently with a fork.

Season the salmon with salt. Place the water, parsley, and onions in a deep skillet and bring to a simmer on medium heat. Once simmering, add the salmon, skin-side down and cover. Cook for 5 to 10 minutes (depending on the thickness of the salmon) or until to your desired doneness (flake the fish and if it’s still very pink, keep cooking for another 2 minutes.) Uncover and remove the salmon pieces with tongs.

While everything cooks, place all of the ingredients for the chimichurri into a food processor and pulse until smooth. Taste and adjust, if necessary. Set aside.

Divide the couscous and salmon into bowls or plates and top with pieces of salmon. Drizzle with chimichurri and serve immediately.