Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and mince the shallot. Finely chop the parsley, making sure to keep the leaves and stems separate. Trim the bottom inch of the asparagus and discard. Cut the remaining asparagus in half widthwise. Then thinly slice the bottom halves.

Heat a drizzle of oil in a small pot over medium heat. Add the shallot. Cook, tossing, for 1-2 minutes, until softened. Add the dry couscous and toss another 1-2 minutes, until lightly toasted. Add 11/4 cups water and the stock concentrate to the pot. Bring to a boil, cover, and reduce to a simmer for 10-15 minutes, until the liquid is absorbed and couscous is al dente. Add the thinly sliced asparagus bottoms to the pot for the last 3-5 minutes of cooking for extra flavor.

Make the honey mustard glaze: In a small bowl, stir together the honey and mustard. Season with salt and pepper.

Pat the salmon dry with a paper towel. Season on all sides with salt and pepper. Place on a lightly oiled baking sheet. Spread each salmon fillet with most of the glaze, reserving 1 Tablespoon for later. Toss the asparagus tops on the same baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast 10-12 minutes, until the salmon is just cooked through and the asparagus is tender.

Stir the parsley stems into the couscous and fluff with a fork. Season with salt and pepper. Remove the baking sheet from the oven and drizzle the salmon with the reserved glaze.

Plate: Serve the honey mustard salmon on a bed of couscous pilaf alongside the roasted asparagus. Sprinkle with the parsley leaves and enjoy!