Prepare salad by tossing together cooked pasta, kale, spinach, tomatoes, mozzarella, and kalamata olives.
In a small jar mix together lemon juice, garlic, and 3 Tbsp. pesto. Add olive oil and blend vinaigrette together with a hand blender or by capping the jar and shaking all ingredients until well blended.
Take a paper towel and lightly pat the salmon dry. Then spread the last tbsp. of pesto evenly on the flesh side of each salmon fillet.
Preheat grill to medium high and place salmon on grates flesh side down. Cook for 2 to 3 minutes and then check to see if the salmon will easily release from the grates. If so, flip the fillets over so the skin side is down. Cook another 8-10 minutes or until flesh flakes easily. Remove from grill and let rest.
Drizzle vinaigrette over salad ingredients and tossed gently. Divide salad onto plates.
Gently cut salmon into bite size pieces and arrange on top of each plated salad. Serve immediately.