• Heat oven to 400°F (204ºC) with racks set in both upper third and middle positions. Line a baking sheet with foil.

Pesto

• For the pesto, pulse basil, pine nuts, Parmesan, parsley, chives, garlic, and salt together in a food processor until finely chopped. With processor running, stream in oil until emulsified. Season with salt and pepper to taste.

  Skip this step if using store-bought pesto.

Pesto Pasta & Zoodles

• Toss zucchini noodles with ½ teaspoon salt in a colander set over a bowl; let sit 15 minutes.
  
• Bring a large pot of water to a boil; season generously with salt, add angel hair pasta and cook until al dente according to package directions. Reserve 1 cup pasta cooking water then drain pasta. Add pasta back to now empty pot with ½ cup pesto.

Pesto Salmon

• Meanwhile, pat salmon fillets dry with a paper towel; arrange skin-side down on prepared sheet and season lightly with salt and pepper. (If the ends of the fillets are really thin, slightly tuck them under to encourage even cooking). Spread scant 1 tablespoon pesto over top of each fillet.
  
• Combine Parmesan and breadcrumbs; spoon evenly over fillets, pressing down lightly to adhere.
  
• Bake fillets until nearly cooked through and an instant-read thermometer inserted in the centers registers 120ºF (49ºC), 8–10 minutes (start checking at 6 minutes if using thinner fillets). Turn oven to broil, transfer sheet to top rack and broil fillets until topping is golden brown and crispy and an instant-read thermometer inserted in the centers registers 140ºF (60ºC), about 3 minutes.
  
• Squeeze zucchini noodles to release excess liquid (when you think you’re done, squeeze a bit more), discard liquid and transfer zucchini noodles to pot with cooked pasta and pesto; toss gently to combine. Adjust consistency with reserved pasta water by ¼ cup as needed; season with salt and pepper to taste.
• Serve salmon over pasta with additional Parmesan, pesto, and a squeeze of lemon juice if desired.