Baked salmon with tahini sauce and tabbouleh

Name: Baked salmon with tahini sauce and tabbouleh
Ingredients: 1 cup firmly packed small fresh flat-leaf parsley leaves; 1/4 cup firmly packed small fresh mint leaves; 2 green onions (scallions), sliced thinly; 1/2 cup coarse cracked wheat; 1 1/2 cup water; 200 gram heirloom tomatoes, quartered; 1 tablespoon lemon juice; 1/2 cup greek-style yoghurt; 1 1/2 tablespoon tahini; 1 clove garlic, crushed; 2 teaspoon lemon juice; 700 gram piece salmon fillet, skin-on, pin-boned; 1 1/2 teaspoon sumac; 2 tablespoon extra-virgin olive oil