1. In 12-inch skillet over medium heat, in 3 tablespoons hot butter or margarine, cook carrots, stirring occasionally, 3 minutes or until tender-crisp. Add zucchini and 1/4 teaspoon salt; cook 2 minutes, until vegetables are tender, stirring occasionally. Remove vegetables to warm platter; keep warm.
2. Cut salmon fillet into 4 serving pieces. Coat skin side of salmon pieces with flour. In same skillet, over medium-low heat, in 3 more tablespoons hot butter or margarine, place salmon, skin side down. Sprinkle salmon with lemon juice and 1/2 teaspoon salt. Cover and cook 8 to 10 minutes, until salmon flakes easily when tested with a fork, basting salmon occasionally with butter mixture in skillet.