Grilled Salmon And Vegetable Salad

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1 pound salmon

5 tablespoons extra virgin olive oil, divided

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

8 ounces asparagus

1 cup halved cherry tomatoes

5 ounces mixed greens (about 4 cups)

Dijon Vinaigrette

¼ cup balsamic vinegar

1 tablespoon Dijon-style mustard

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon dried basil

1 clove garlic, finely chopped

½ cup extra virgin olive oil

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