Before Starting, preheat the oven to 450°F. Wash and dry produce. Add 6 cups water and 1 tsp salt to a medium pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, peel, then mince or grate garlic. Thinly slice green onions. Roughly chop parsley. Cut zucchini into 1/4-inch slices. Cut tomato into 1/4-inch pieces. Zest, then juice half the lemon. Cut remaining lemon into wedges.

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

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

Transfer orzo mixture to a lightly-oiled 8x8-inch baking dish. Shingle zucchini slices 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.

While the orzo bakes, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.\*\*

When zucchini is tender-crisp, turn oven to a high broil. Broil orzo in the middle of the oven, until cheese is golden-brown, 2-3 min. Divide salmon and orzo between plates. Sprinkle over remaining parsley. Squeeze over a lemon wedge, if desired.