Place the cous cous in a bowl, pour over 400ml cold water and soak for 10 minutes.
Meanwhile, mix together the honey and soy sauce in a shallow dish, then add the salmon fillets after carefully checking them for bones and coat in the marinade. Cover and leave in the fridge for 15 minutes.
Steam or griddle the asparagus. Fork through the cous cous to separate the grains and mix in the asparagus, peppers, mustard seeds and lemon zest.
Preheat a non-stick frying pan and wipe the surface with the oil. Add the fish and cook over a medium heat for 3-4 minutes each side, adding the marinade for the final minute.
Stir the herbs into the cous cous and divide between 4 plates. Serve the salmon on top and drizzle over any pan juices.
* Remember that honey is not suitable for babies under 12 months old.
* Nutritional information based on an adult's portion only. Find out more about family nutrition from Little Ones.