Pour 10 cups (2.4L) water in the basin of the Wolf steamer. Heat to 200°F, covered with steamer lid. Place lemons in water.
Place couscous in solid pan. Add layer of asparagus. Top with salmon. Pour chicken stock into pan. Season with parsley, salt and pepper. Drizzle with olive oil. Place pan in steamer. Cover with lid and steam for 14 to 15 minutes, or until salmon is flaky.
Remove and serve warm.