Grilled Salmon with Lemon Orzo

Ingredients

• Kosher salt
• 8 ounces (226 grams) orzo
• 6 tablespoons (75 grams) extra-virgin olive oil, divided, plus more for drizzling
• 1 medium zucchini (about 8 ounces/226 grams), halved lengthwise
• 1 medium yellow summer squash (about 8 ounces/226 grams), halved lengthwise
• 4 scallions, trimmed
• 3 lemons, 2 zested (reserve for the salmon), all 3 cut in half
• Freshly ground black pepper
• 1 clove garlic, finely chopped or grated
• 1 1/2 cups halved cherry or grape tomatoes
• 2 tablespoons (20 grams) drained capers in brine
• 1 1/2 cups (36 grams) loosely packed fresh basil leaves
• 1 1/2 cups (36 grams) loosely packed fresh flat-leaf Italian parsley leaves
• 1 tablespoon (10 grams) drained capers in brine
• 1 clove garlic, crushed and peeled
• 1/2 teaspoon kosher salt
• 1/2 cup (100 grams) extra-virgin olive oil
• 1 (2-pound) center-cut fillet of salmon
• 1 teaspoon kosher salt
• Extra-virgin olive oil, for brushing
• Flaky salt

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