Place the couscous and spring onions in a bowl, pour over the water. Cover and leave to stand for approx. 5 mins. Separate the couscous with a fork.
Heat the oil in a non-stick frying pan. Stir fry the courgette, asparagus and tomatoes for approx. 4 mins., season with salt, remove from the pan and keep warm.
Heat a dash of oil in the same frying pan. Reduce the heat, season the fish, fry for approx. 3 mins. on each side.
Wild garlic pesto
Mix the wild garlic with all the other ingredients up to and including the oil, puree, stir in the parmesan, season. Serve the couscous with the vegetables and salmon, top with the pesto.