1 teaspoon olive oil
1/2 onion, diced
1 clove garlic, minced
2 ears corn, kernels removed
1/2 (10-ounce) package frozen edamame beans, thawed
1/2 medium zucchini quartered lengthwise and sliced
1/2 pint grape tomatoes, halved
Good squeeze of fresh lemon juice
3/4 lb Salmon fillet
Salt and pepper
1 cup lightly packed fresh flat-leaved parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons water, if needed to thin the sauce