Cook the spaghetti according to the instructions in lightly salted water. Finely chop the garlic, coarsely chop the onion, and slice the zucchini into thin slices. Heat up a pan, add butter, and brown half of the garlic along with the onions. Add the zucchini slices and let them cook over medium heat. Turn the zucchini a couple of times during cooking. Meanwhile, mix tahini with lemon juice, parmesan, and the remaining garlic. If the consistency is thick, add a little water until the tahini has a mayonnaise-like consistency. Push the onions and zucchini aside in the pan, season the salmon with salt and pepper, and cook them in the pan, a couple of minutes on each side, until they are just pink inside. Drain the spaghetti and toss it with tahini and chopped parsley. Season with salt, pepper, and possibly extra lemon juice. Arrange everything on a plate: spaghetti at the bottom, then zucchini and salmon. Sprinkle with a little parsley and parmesan, serve! ☺️