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. Meanwhile, peel, then mince or grate garlic. 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 pasta water (dbl for 4 ppl), then drain orzo and set aside.

Heat the same pot over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add garlic. Cook, stirring often, until fragrant, 30 sec. Remove the pot from heat, then add orzo, lemon zest, green onions, tomatoes, reserved pasta water, remaining Italian Seasoning and 1 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper, then stir to combine.

Transfer orzo mixture to a lightly-oiled 8x8-inch baking dish (9x13-inch for 4 ppl). Layer zucchini rounds over top. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), 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 hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 salmon and baked orzo between plates. Squeeze a lemon wedge over top, if desired.