1. Drain the oil from the sweet Italian peppers and rinse lightly under running water.
2. Cut the sweet Italian peppers in half lengthwise, removing the stalk and seeds. Then cut each half into small pieces and leave to drain.
3. Heat the oil in a non stick frying pan and sauté the chopped garlic.
4. Add the salmon in small pieces and cook for around 5 minutes.
5. Once cooked, sprinkle the salmon with flour and mix gently.
6. Cook the pasta in boiling salted water (14 g of salt per litre of water).
7. Add 2-3 spoonfuls of the pasta water and the sweet Italian peppers in pieces to the salmon.
8. Allow the flavours to blend for about 1 minute.
9. Turn off the heat and add the yogurt and grated lemon zest.
10. Drain the pasta “al dente” and add it to the frying pan with the sauce.
11. Mix gently, dish up and sprinkle with chopped parsley.