Our veggie du jour is parsnips. You could substitute carrots for the parsnips. We're not going to boil or bake them. In the pursuit of quick and easy we will let the the microwave work it's magic. Peel and cut them into small french fry shaped pieces getting them all just about the same size. Put them in a microwave safe bowl and into the microwave set for four minutes. When the microwave beeps take them out and add a pad or two of butter, salt, pepper and some dried basil. Set it aside to be warmed up when the salmon is ready to be served.

Cut the fuzzy ends off the scallions - aka green onions - and peel off that extra layer. Cut them into about 3/8" pieces. Chop up the garlic. Coarsely chop up the spinach.

Put a skillet on at medium high and add the butter then the scallions. Sprinkle with salt and pepper. Give them just a couple of minutes until they start to get brown.

Push the scallions off to the sides of the pan and put the salmon filets in with the skin side up. If your filets have beed skinned look for the flat side with the gray stripe across it and that will be the side to have on top. When you can see a little bit of white appearing on the side of the filet it is time to turn them over. Usually about 2-3 minutes.

Add the garlic, spinach and squeeze in the lemon juice then toss in the lemon rind. Cook the salmon for just a minute or two. Put the parsnips back in the micro wave for just 30 seconds for a reheat.

Then go ahead and enjoy your Lemon Butter Salmon Sautéed with Scallions. Don't forget the parsnips!