Cut the zucchini in half and cut the two halves in small slices, divide the cherry tomatoes in four.
Cook the pasta. If it’s ready before the sauce: please don’t worry.. In the end everything will be put in the same pan so it will heat again in the sauce.
Bake the zucchini in some oil for about three minutes and add the tomatoes for three more.
Cut the salmon into small pieces and add these to the tomato / zucchini-mix.
Next you add the crème fraîche and red pesto and mix it all well. If it’s all good this will make a tomatosalmonsauce, but in case the sauce isn’t ‘wet’ enough.. just add some more cream or pesto (or maybe a dash of white wine *winkwink).
All done? Great! Just mix the pasta in with the sauce, stir it up well – and if needed let it heat up a bit – and that’s it!