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Heat a grill pan over medium heat. Pat salmon dry and lightly brush with olive oil. Season with salt and pepper. Place salmon on grill pan skin side up and grill for 2-2 1/2 minutes, flip and lightly coat flesh side with pesto and grill for another 2 - 2 1/2 minutes.
Meanwhile, add 2 tbsp of water to a skillet and add spiralized zucchini and tomatoes. Cover with lid and let steam for 5 minutes, adding remaining pesto to the pan half way through and stirring to coat zoodles well. Plate salmon over zoodles and garnish with fresh basil leaves and serve.
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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