2 portions wild Alaskan salmon
1 bunch asparagus, woody ends trimmed off
2 tbsp fresh pesto (see recipe below)
4 cups mixed salad greens
60 mls extra virgin olive oil
Lemon juice to taste
Salt and pepper

For the Pesto:
2 bunches fresh basil 40 g pine nuts
1 clove garlic
120 mls extra virgin olive oil
Salt & Pepper to taste

To make the pesto:
Blend basil, pine nuts and garlic in a food processor on medium Drizzle in olive oil while motor is running Season with salt
If too thick add a little filtered water

To make the rest of the dish:
Turn on grill
Brush the asparagus with oil and season with salt and pepper
Grill the asparagus for 2 mins on each side Grill the salmon for 3 mins on each side
Place the greens in a bowl Toss with olive oil, salt and lemon (you can add cucumber, olives, avocado, seeds etc into your salad) Place in the centre of 2 plates
Place salmon on one side and asparagus on other side
Drizzle 1tbsp pesto over the salmon
Serve whilst salmon is still warm