1 1/2 cups fresh flat-leaf parsley leaves 1 scallion, coarsely chopped 1/4 cup coarsely chopped fresh chives 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 5 ounce skinless salmon fillets 1/2 pound sugar snap peas 2 small yellow squashes, seeded and cut into 3 by 1/2 inch pieces

1. Put the parsley, scallion, chives, oil, lemon juice, and mustard into the small mixing bowl of a food processor. Add 1 tablespoon water and 1/4 teaspoon each of salt and black pepper. Pulse until smooth
2. Heat a foil lined grill or grill pan to medium high. Season the salmon with remaining salt and black pepper. Cook 3 to 4 minutes a side for medium, or to desired doneness. Transfer fillets to a plate.
3. Place the snap peas and squash in a steamer basket in a pot of boiling water. Cover and cook until vegetables are tender-firm, about 4 minutes.
4. Spoon 2 tablespoons of the parsley sauce onto each of the 4 serving plates. Top with a salmon fillet and 1 cup of the vegetables.