Pat salmon dry and season flesh side with blackening seasoning and a pinch of salt.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner. Transfer to a plate and let cool, 4-5 minutes.

While salmon cools, continue recipe.

Trim zucchini ends, halve lengthwise, and cut into 1/4" slices.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add zucchini and half the garlic salt (reserve remaining for sauce) to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.

Add cream base, pesto, half the cheese (reserve remaining for garnish), remaining garlic salt, and 1/4 tsp. pepper to hot pan. Bring to a simmer.

Once simmering, add pasta. Stir often until heated through and sauce has slightly thickened, 1-2 minutes.

If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Once cool enough to handle, carefully peel skin off salmon and discard. Flake salmon into 1" pieces.

Plate dish as pictured on front of card, topping pasta with flaked salmon and remaining cheese. Bon appétit!