1. Preheat oven to 200 degrees F.
2. Heat a large nonstick skillet over high heat. When hot, add 2 tsp. of the oil. Add onion and cook 5 minutes. Add parsnips, apples, salt, and 1/4 tsp. of the pepper. Cook, stirring occasionally, until browned, about 10 to 12 minutes. Parsnips should be fork tender, but not mushy. Remove from heat and stir in lemon zest and lemon juice. Transfer parsnip mixture to an ovenproofplate and place in the oven to keep warm.
3. Add remaining 2 tsp. of the oil to the skillet, then add salmon, skin side down, and cook over medium-high heat until the sides become opaque, about 5 to 7 minutes.Sprinkle top with the remaining pepper and turn and cook until salmon has darkened on the outside and is still moist inside, about 3 to 5 minutes.
4. Place salmon on top of the parsnip mixture and serve immediately, garnished with chopped basil and lemon wedges.
Source: Hannaford fresh Magazine, November - December 2009