• Preheat grill to medium heat.
• Toss zucchini, tomatoes, and onion with olive oil, garlic powder, smoked paprika, salt, and pepper.
• Grill salmon & veggies for 3-4 minutes per side until salmon flakes easily.
• Whisk together tahini drizzle ingredients in a small bowl.
• Assemble bowls with grilled salmon, veggies, and a drizzle of lemon-tahini sauce.

Alternate Cooking Method: Foil Packets

• Preheat your grill to medium-high heat (about 400°F).
• Tear 2 large pieces of heavy-duty aluminum foil (or double layer standard foil).
• Divide the sliced zucchini, red onion, cherry tomatoes, and a portion of the olive oil + seasoning mixture evenly among the foil sheets.
• Place a salmon fillet on top of each veggie pile. Drizzle remaining olive oil and seasoning over the salmon.
• Seal each foil packet by folding the sides together and crimping tightly to close.
• Grill packets for 12–15 minutes, or until salmon flakes easily with a fork and vegetables are tender.
• Carefully open the foil (watch out for steam), plate with cooked quinoa or rice, and drizzle with the lemon-tahini sauce before serving.

Alternate Cooking Method: Sheet Pan

• Preheat oven to 400°F.
• Line a large baking sheet with parchment paper or lightly oil it.
• Spread zucchini, red onion, and cherry tomatoes on the sheet pan. Drizzle with olive oil and seasoning.
• Roast vegetables for 10 minutes.
• Remove the pan from the oven and place the salmon fillets directly on top of the partially roasted veggies. Season the salmon.
• Return to the oven and bake everything together for 12–15 more minutes, or until the salmon flakes easily and vegetables are tender.
• Serve with cooked quinoa or rice and drizzle generously with the lemon-tahini sauce.