Prepare pesto: Pulse spinach, evoo, garlic, walnuts and lemon juice in a food processor or blender until a thick, coarse paste, if needed add water to help process. Season with salt and pepper. Reserve half of pesto for a pesto quinoa lunch.

Heat a large saute pan, lightly coated with evoo, over medium-high heat. Saute onion until golden and caramelized, about 8 minutes. Add zucchini and continue cooking for another 5 minutes until zucchini is lightly golden brown. Sprinkle with salt and pepper.

Add salmon and lemon juice and continue cooking for another 3-5 minutes until salmon is medium-rare (the salmon will continue to cook while sitting). Add tomatoes and stir to combine, turn off heat, but continue to mix for 2 more minutes.

Toss pasta with salmon mixture and half of pesto right in the pan or serve everything separate and spoon pesto over top.