Preheat the oven to 450 degrees. Halve, peel, and finely chop the onion. Zest, then halve the lemon. Slice one half into rounds. Mince the chives. Trim and discard the bottom ends of the asparagus. Mince 1 Tablespoon tarragon.

Cook the couscous: Heat a drizzle of oil in a small pot over medium heat. Add the chopped onion and cook, tossing for 4-5 minutes, until softened. Add 1 cup water and bring to a boil with a large pinch of salt. Once boiling, add the couscous, cover and remove from the heat until the rest of the meal is ready.

Lay each salmon fillet on a large sheet of tin foil. Season both sides with salt and pepper. Top each fillet with two lemon rounds and a handful of chives (we’ll be using the rest later). Fold over the tin foil and crimp the edges to seal into a packet.

Place the foil packets on one side of a baking sheet. On the other side of the baking sheet, toss the asparagus with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, until the salmon is opaque and the asparagus is tender.

In a small bowl, combine the tarragon, a pinch of lemon zest, a large drizzle of olive oil, and the remaining chives. Season with salt and pepper and finish with a squeeze of lemon.

Finish and plate: Fluff the couscous with a fork and season with salt, pepper and a pinch of lemon zest. Serve the salmon on a bed of couscous with the asparagus to the side. Garnish with a squeeze of lemon and a drizzle of the tarragon-chive herb sauce and enjoy!