Preheat ove to 425°F. Place fish on a parchment-lined baking tray. Create a small fold where the salmon ends and place oregano on the tray. Scatter tomatoes over oregano and drizzle olive oil over. Season the entire tray with salt and pepper.

Make tahini sauce: place tahini in a medium bowl. Gradually whisk in lemon juice, olive oil, water, garlic and cumin. Season to tasted with salt and pepper. Set aside.

Cut zucchini into julienne strips, lengthwise into long strips, rotating until you get to the core. Save core for alternate use (I boil it with spinach and puree for my babies). The easiest way to get the zucchini into long thin strips is with a julienne attachment on a mandolin. This is how I did it, and it ensures you have consistent strips with regards to size so that they cook evenly. If you don't have a mandolin feel free to free hand this.

Bake salmon and tomatoes until salmon is cooked through, 12 to 14 minutes depending upon the thickness of your salmon.

While salmon is cooking, heat oil in a large frying pan over medium heat. Add garlic and chili. Cook stirring, for 1 minute. Add zucchini and raise heat to high. Cook, constantly stirring until zucchini is welted 2 to 3 minutes. Add parsley. Season to taste.

To serve, divide zucchini among 4 plates. Top zucchini with oven roasted tomatoes (discard oregano). Top with salmon. Drizzle with tahini sauce.