Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 2 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Thinly slice green onions. Cut zucchini into 1/4-inch rounds. Cut tomato into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Meanwhile, pat salmon dry with paper towels. Sprinkle half the Italian Seasoning over salmon, then season with salt and pepper. When orzo is done, reserve 1/4 cup (1/2 cup) pasta water, then drain and set aside.

Reheat the same pot over medium.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted. Add Zesty Garlic Blend. Cook, stirring often, until fragrant, 30 sec. Remove from heat, then add orzo, 1/2 tbsp (1 tbsp) lemon zest, green onions, tomatoes, reserved pasta water, remaining Italian Seasoning and 1 tbsp (2 tbsp) lemon juice. Season with salt and pepper, then stir to combine.

Transfer orzo mixture to a lightly-oiled 8x8-inch baking dish (use 9x13-inch dish for 4 ppl). Layer zucchini rounds over top.Drizzle with 1/2 tbsp (1 tbsp) oil, then sprinkle with Parmesan. Bake in the middle of the oven until zucchini is tender-crisp, 10-12 min.

Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Pan-fry until golden-brown and cooked through, 2-3 min per side.\*\*

When zucchini is tender-crisp, switch the oven to high broil. Broil orzo in the middle of the oven until Parmesan is golden-brown, 2-3 min. Divide Italian-seasoned salmon and baked orzo between plates. Squeeze a lemon wedge over top, if desired.