Place the salmon on a baking tray lined with baking paper and heat in a preheated oven (electric cooker: 75°C/ circulating air: 50 °C/ gas: not suitable) for approx. 20 minutes. For the spicy pistou, wash parsley and dill, shake dry. Put 2 stems of dill aside. Pluck leaves or flags from the stems. Put parsley, dill, orange juice, oil, mustard and sugar into a tall mixing bowl. Puree with a blender. Season vigorously with salt and pepper
Prepare the pasta in boiling salted water according to the instructions on the packet. In the meantime chop the remaining dill finely. Clean and wash the zucchini and slice lengthwise with a peeler. Add the zucchini to the pasta about 1 minute before the end of the cooking time. Then pour into a sieve, quench briefly and drain. Take the salmon out of the oven and crumble coarsely. Mix noodles, zucchini and spicy pistou, arrange in a bowl, spread salmon on top and sprinkle with dill