Preheat your oven to 425º F. While it's preheating, line a baking sheet with aluminum foil, place the salmon on the baking sheet, drizzle and rub in about 1 tsp of olive oil and salt and pepper to taste. Set aside.
Prep your vegetables before roasting the salmon. Clean and snap the green beans. Put them into a saucepan with water and bring to a boil. Boil for 2 minutes and then drain. Cut the red pepper into long 1/8 inch slices. For the yellow summer squash, cut the ends off and then slice into ribbons using a vegetable peeler, creating a "noodle." After the veggies are prepped, place them in a pan and evenly coat them with olive oil and season them with a little salt and pepper to taste.
Using a jar or a bottle with a lid, place all of your dressing ingredients inside, setting aside the lemon zest for garnishing the dish. Make sure the lid is on tight, and then shake vigorously. Set aside.
Place the salmon into the preheated oven. Cook at 425ºF for 6-10 minutes. The cooking time will vary based on the thickness of your cut. You know it's done cooking when it easily flakes with a fork. The minimal internal temperature for food safety in 145ºF.
While the salmon is cooking, turn your burner onto medium-high heat and sauté the vegetables while frequently stirring for 3-4 minutes. They are done when they are heated through and just beginning to soften. Don't overcook.
To serve, arrange your vegetables on a plate, top with 1/3 of the salmon, garnish with lemon zest, and then drizzle with honey tahini dressing. Serve warm.