Salmon: Mash garlic with salt; combine with parsley, oil and tomatoes. Cover and refrigerate for at least 8 hours or up to 12 hours. Place salmon skin side down on greased grill. Brush half of marinade over top; cook, covered, over low heat, for 15 minutes. Brush salmon with remaining garlic mixture; increase heat to medium and cook for about 10 minutes or until fish flakes easily when tested with fork.
Pesto: In food processor, finely chop basil, Parmesan, pine nuts, garlic, salt and pepper. With motor running, gradually pour in oil and process until smooth. Spoon over fish. (Make-ahead: Spoon into ice-cube tray; freeze.)