Soak the cedar planks in about one to two hours before grilling and prep your basil pesto.

In a blender or food processor combine fresh basil leaves, garlic, pine nuts, about 2 Tbsp of lemon juice and olive oil; blend to combine. Stir in grated Parmesan cheese to the pesto and season to taste with salt and pepper.

Preheat your grill to high and then place your salmon filets on the cedar planks. Lightly drizzle with olive oil, salt and pepper.

Transfer the Salmon planks to the grill and cook until the internal temperature reaches your desired doneness.

Squeeze half a lemon over the cooked salmon and spoon pesto over the fish.

Serve over cooked linguine tossed with remaining pesto, halved cherry tomatoes, salt, pepper, and juice of the remaining half lemon.