In a pot, bring 2/3 cup water with 1/4 teaspoon salt to a boil.
Add couscous; cover and remove from heat; allow to sit for 5 minutes or until other ingredients are complete; remove lid and fluff with a fork.
In a small saucepan, bring 4 to 6 cups water, with 1/4 teaspoon salt to a boil.
Place asparagus in the boiling water and blanch for 3 to 4 minutes until bright green and crisp-tender; remove from heat and plunge into an ice bath (this stops the cooking process).
After 5 minutes, remove asparagus from the ice bath, place on paper towels and pat dry.
Sprinkle salmon with salt and pepper.
Place oil in a skillet over medium-high heat.
Add fillets, skin-side up; cook for about 3 – 4 minutes until golden on one side.
Flip and cook for 3 to 4 more minutes, until skin is crisp and fish is firm.
Toss chopped raw peppers and parsley into couscous along with pepper, remaining 1/4 teaspoon salt, and 1 tablespoon lemon juice.
Place asparagus on top of couscous.
Sprinkle the asparagus with remaining lemon juice.
Top with salmon.
Serve warm or chilled.
