Preheat grill to medium heat. Preheat oven to 400.
Sprinkle salmon with kosher salt and pepper. Grill salmon 5-6 minutes per side or until cooked through.
Toss cherry tomatoes in olive oil. Spread on a baking sheet. Bake at 400 for 10 minutes.
While tomatoes are cooking, add avocado, water, lime juice, chili powder, and salt to a food processor or blender. Process until smooth, adding water if/as necessary to reach desired consistency.
Add zoodles and tomatoes to a serving bowl. Pour sauce over zoodle mixture. Toss to coat. Top with salmon. Garnish with avocado if desired.