Place a large skillet over medium heat and add in the oil. Once the oil heats, add in the shallots. Cook for about 2 minutes or until the shallots soften.
Add in the tarragon and vegetable broth. Cook until the broth reduces.
Add in the dijon mustard, stir to combine and then add in the Greek yogurt. Stir until creamy, season with salt and pepper, and add in the zucchini noodles.
Toss the noodles to combine and coat with the dressing. Add in the peas and smoked salmon, toss to combine and plate onto a dish. Enjoy!