Peel carrots. Cut carrots, yellow summer squash and zucchini into long julienne strips using Julienne Peeler, or grate carrot, squash and zucchini into long strips with Veggie Strip Maker, being careful to avoid seeds, to measure 4 cups vegetables. In Small Micro-Cooker®, microwave butter on HIGH 30 seconds or until melted. Stir in parsley snipped with Professional Shears, garlic pressed with Garlic Press, salt and black pepper. Reserve 1 tablespoon butter mixture. Using Chef's Silicone Basting Brush, brush salmon fillets with remaining butter mixture.Heat Grill Pan over medium heat 5 minutes. Add vegetables and reserved 1 tablespoon butter mixture; toss to coat using Bamboo Spatulas. Cook and stir 2 minutes or until vegetables are crisp-tender; remove from pan and keep warm.Return pan to heat. Increase heat to medium-high. Place salmon in pan; cook 3 minutes. Turn with Nylon Turner; cook 3-4 minutes or until salmon flakes easily with fork. Serve over vegetables.