In a food processor, add garlic, almonds, parmesan, sea salt, and pepper. Pulse until the almonds are ground fine.
Add the basil, parsley, mint, olive oil, and lemon juice and process until smooth
Transfer to a bowl and set aside.
Grill the Salmon
Pre-heat the grill to medium-high
Pat the salmon dry and season with a pinch of fine-grain sea salt and freshly ground black pepper
Place the salmon on the well-oiled grill. For fillets, put them on the grates skinless side first. (** If you like crispy skin, put the skin-side down first)
The salmon will release itself from the grates when it's ready. Use a flat spatula to flip the salmon over when it's 60% cooked. A 1" thick piece will cook in 6-10 minutes.
When done, remove from the grill and let rest
Toss the zucchini “noodles” with 3/4 cup of the pesto until evenly coated; season with a bit more sea salt, to taste
For serving, arrange the salmon on top of the zucchini pesto noodles .. and drizzle a little more pesto on the salmon (reserving any that remains for another use)