Here's What You'll Need
salmon fillet, grape tomatoes, olive oil, salt, pepper, granulated garlic, pancetta, zucchini, pesto, parmigiano reggiano
Pat salmon dry with a paper towel, place on a baking sheet along with grape tomatoes. Drizzle with olive oil, season with salt and pepper. To the salmon only, add 1 tsp garlic powder.
Place salmon in a preheated oven and cook until tender and flaky, about 20 minutes. The tomatoes should begin to burst slightly.
Heat a skillet. When hot, add olive oil and pancetta. Cook 5-7 minutes, until crisped on all sides. Transfer with a slotted spoon to a paper towel lined plate
Add zucchini pasta to hot skillet. Cook over medium-high heat for 2-3 minutes for crunchy noodles or 7-8 minutes for softer. Season with salt.
To the cooked zoodles, add pesto, pancetta, and tomatoes, toss well. Add flaked salmon on top, then carefully toss once more. Remove from the heat.
Divide the pesto zoodles into bowls, then top with grated Parmigiano Reggiano or Pecorino Romano. Serve immediately!