Put the salmon fillets in a lightly oiled roasting tin. Mix together the sugar, garlic, cumin seeds, paprika, vinegar and a little salt in a bowl, then spread the mixture all over the fish so that it is thinly coated. Drizzle with 1 tablespoon of oil.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes or until the fish is cooked through.
Heat the remaining oil in a large frying pan, add the crushed cumin seeds and fry for 10 seconds. Add the courgette ribbons, season with salt and pepper and stir-fry for 2–3 minutes until just softened.
Transfer to warm serving plates and serve the salmon on top, garnished with lemon or lime wedges.