1. Have your Cilantro Pesto ready.
2. Preheat a grill to high heat.
3. While the grill is heating prepare the Cilantro Oregano Vinaigrette, (see instructions below).
4. Rub the salmon all over with a little olive oil and season with salt and pepper
5. Place the salmon flesh side down on a clean, oiled grill.
6. Close the grill lid.
7. Cook 3-4 minutes depending on how thick the fillet is.
8. Using 2 spatulas turn fillet over so that the skin side is down. If salmon is sticking let cook a little longer until it comes up easily in one piece. Try not to move it to help keep it in one piece.
9. Turn the grill down to medium..
10. Put the cherry tomatoes onto the grill.
11. Close the grill and cook until salmon is just cooked through, 4 to 6 minutes more, depending on the thickness of the fillet.
12. Salmon should be just barely opaque and a little darker in the center when done. If you prefer well done cook until evenly pink throughout.
13. Remove from the grill.
14. Cook the tomatoes until lightly charred and juicy.
15. Remove from the grill onto a plate.
16. Toss the mache with just enough dressing to lightly coat the lettuce.
17. If there is any leftover dressing save for another day. It will keep for 2-3 days.
18. Place the mache on a platter
19. Place the grilled salmon in the middle of the lettuce and drizzle with a few tablespoons of Cilantro Pesto
20. Sprinkle the grilled tomatoes around the salmon and serve.

Cilantro Oregano Vinaigrette

1. In a small bowl mix together the lemon juice, sea salt and Cilantro Pesto.
2. Slowly pour in the olive oil while whisking with a fork to emulsify.
3. Taste and add more lemon or salt to taste.