Warm Salmon or Chicken Salad with Pesto

2 (5oz) wild salmon or 2 breasts chicken
2 T fresh pesto *
1 bunch asparagus, woody ends trimmed off
4 cups mixed greens, arugula, mesclun or an artisan blend
(I also threw on some fresh blueberries and craisins-tasted good!)
olive oil
lemon juice

*PESTO:
2 bunches fresh basil, washed and leaves pulled from stalks
1/4 cup pine nuts
1/2 cup olive oil
1 clove garlic
sea salt for seasoning

Make pesto in food processor on medium adding all ingredients except the olive oil.  Drizzle that in while motor is running and season with salt. (if too thick add a little water, but not more than 1/4 cup)

1. Brush meat with olive oil and season with salt and pepper.  Do the same with the asparagus.

2. With grill on high-grill asparagus for 2min on each side-set aside. Grill salmon for 3min on each side, chicken will take longer.

3. Prepare the greens by tossing them with olive oil salt and lemon juice till well coated. Arrange the asparagus on top, then the salmon or chicken.

4. Drizzle 1 T or so over the top of the meat. Garnish with the fresh blueberries, raspberries or craisins and serve while meat is still warm.

"CLEAN" by Dr. Junger