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Put all the ingredients for the tomato sauce in the small bowl of a food processor. Pulse a few times to break everything up but not turn it to mush; set aside.
In a large bowl, mix the courgettes with 2 tbsp oil, the salt and some ground black pepper. Put a griddle pan over a high heat and, once smoking hot, add the courgettes. Grill for 4-5 minutes, turning halfway, until charred on both sides. Transfer to a plate, spoon over the tomato sauce and set aside to cool a little.
Meanwhile, put all the ingredients for the salmon sauce in a small bowl, mix and set aside. Heat the remaining 1 tbsp oil in a large, lidded frying pan. Once hot, season the salmon and add it to the pan, skin-side down. Cook for 5 minutes, turning to sear all sides and crisp up the skin. Reduce the heat to medium, pour over the sauce, cover with a lid and simmer for 5-8 minutes, swirling the pan once or twice to coat, until the salmon is cooked through and opaque. Serve alongside the courgettes with rice and lime wedges for squeezing.