Chop the zucchini and tomato, and cut the salmon into bite-sized pieces.

In a large pan, heat 1 tablespoon of olive oil over medium-high heat.

Add the cut salmon, dried dill, and chopped tomato. Incorporate a tablespoon of water and a pinch of salt, then cover the pan with a lid.

Let it cook for 3-4 minutes, or until the salmon is opaque and flakes easily.

Carefully stir in the cream cheese, and add black pepper to taste. If the mixture seems too thick, add another tablespoon of water.

Next, stir in the refrigerated tortellini and cook in the creamy sauce for 3-4 minutes, or according to package directions, until heated through.

Just before serving, add minced garlic, chopped basil, and zucchini to the skillet. Stir in the mozzarella cheese, allowing it to melt beautifully into the sauce.

Serve immediately, garnishing with grated Parmesan cheese if desired.