Fill a pot with plenty of water, cover, and bring to a boil. Meanwhile, heat a drizzle of olive oil in a skillet and sauté the salmon, cut into cubes, for 5 minutes. Once the water boils, add the pasta and salt.

Wash the zucchini, trim the ends, and cut it into cubes. Sauté the zucchini in a skillet with a little olive oil. When golden, add a small ladle of pasta cooking water and continue cooking, being careful not to overcook. Season with salt at the end.

When the pasta is al dente, drain it, rinse with cold water, and drain well. Toss with a little olive oil.

Now cut the olives in half and remove the pits.

In a bowl, combine olive oil, coarsely chopped herbs (previously rinsed and dried), and black pepper.

Add all the ingredients to the pasta and toss to combine. Taste and add more salt if needed. Divide the pasta into 2 large jars, seal, and refrigerate for at least 2 hours before serving.