Bring a pot of water to a boil. Add the pasta and cook per package directions. Reserve about 3/4 cup of the pasta water, then drain and rinse and set aside.

While pasta is cooking, julienne the carrots and zucchini. Set aside.

In a large pan over medium heat, add 1/4 cup of olive oil, the reserved pasta water, minced garlic and 1 tablespoon of the bouillon. Stir frequently until thickened for about 5 minutes. Pour sauce into a bowl and set aside.

Cut the salmon into 1-inch cubes. Add the remaining 1 tablespoon olive oil to the pan over medium high heat. Add the salmon and the remaining 1 tablespoon of bouillon. Cook, stirring occasionally, for about 5-8 minutes until salmon is almost cooked through.

Add the julienned carrots, zucchini and the peas, plus salt and pepper to taste to the pan. Mix and cook until softened.

Add in the cooked pasta, plus the oil and garlic. Mix to combine. Top with fresh herbs and serve.