Make the kale pesto: In a food processor, combine the chopped kale, basil, Parmesan cheese, almonds (or other nuts), garlic, salt, and black pepper. Pulse until the ingredients are finely chopped. Slowly drizzle in ¼ cup plus 2 tablespoons of olive oil while the processor is running, blending until the pesto reaches a smooth consistency. Taste and adjust seasoning if needed. Set aside.

Prepare the zucchini noodles: Utilize a spiralizer or vegetable peeler to make zucchini noodles from the zucchini. Set the noodles aside for later use.

Cook the salmon: In a large skillet, warm 1 tablespoon of olive oil over medium heat. Season the salmon filets with salt and pepper. Place the salmon filets skin-side down in the skillet and cook for 4-5 minutes, then flip and cook for another 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.

Cook the zucchini noodles and cherry tomatoes: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until the zucchini noodles are tender but still have a slight crunch, and the cherry tomatoes are softened.

Combine and serve: Remove the skillet from the heat and toss the zucchini noodles and tomatoes with the kale pesto until well coated. Serve the pesto zucchini noodles with the cooked salmon filets on top. Garnish with extra Parmesan cheese, if desired, and enjoy!