Prepare the Pesto Vinaigrette:

In a blender, puree the basil, garlic, Parmesan cheese, pine nuts, vinegar, and oil until smooth. Season with salt and pepper to taste.

Prepare the salad:

Preheat the oven to 400 deg F. Place the salmon fillets, skin side down, in a shallow baking dish. Season with salt and pepper to taste. Drizzle with the olive oil. Bake until just cooked through and easily flakes to the touch, about 15 minutes. Remove from the oven and let cool to room temperature. Once the salmon has cooled, gently flake with a fork, discarding the skin.

Cut the trimmed asparagus spears into 1 1/2 inch pieces. In a medium pot, bring salted water to a boil. Add the asparagus and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the asparagus and immerse in an ice water bath to stop the cooking process. Drain again and place in a large salad bowl. Add the Hearts of Romaine, salmon, and cherry tomatoes. Add the vinaigrette to taste and gently toss. Serve immediately.