Add lemon zest and juice, minced garlic, sea salt, and oregano for salmon and squash into a small bowl, then pour over salmon and sliced zucchini. Set in fridge (in ziplock or bowl) to marinade for 20-30 minutes or as time allows.
Heat grill pan over medium heat on the stove. Once hot, grease generously with olive oil and place salmon and zucchini on pan. Cook covered with a lid for 5 minutes on one side and 2-3 on the other.
Add ingredients for cauli rice to a pan and cook covered with a lid over medium heat for about 8-10 minutes until soft.
Toss ingredients for salsa together in a bowl then serve with cauli rice, salmon, and zucchini. Top with fresh lemon (optional).