Cut the ends off the salmon fillet to create a nice rectangle. Season with salt and pepper , lay on 3 stems of asparagus and wrap up in the Parma ham. Heat a pan with a little oil and quickly brown the Parma ham all over, transfer to an oven dish and continue to bake in the oven for 8-10 minutes. Meanwhile, make a pesto by blitzing together the basil leaves, Parmesan, pine nuts and olive oil. To serve, spread a spoonful of pesto onto 2 serving plates and place the salmon on top. Dress a bunch of salad leaves and place onto a corner in each plate. Place the Hollandaise sauce into a small piping bag and pipe small blobs onto the plates and serve.