Grilled Salmon with Lemon Orzo

For the lemon orzo salad: Bring a large pot of salted water to a boil and cook the orzo according to package instructions. Drain in a colander and toss with a little olive oil. Let sit in the colander to drain while you grill the vegetables.

Preheat an outdoor grill or grill pan to medium-high heat.

Toss the zucchini, yellow squash, scallions and lemon halves in a large bowl with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Grill the zucchini and yellow squash until crisp-tender and charred, about 3 minutes per side. Grill the scallions until wilted and charred, about 1 minute per side. Grill the 6 lemon halves, cut-side down, until charred, about 2 minutes. Remove all to a cutting board.

In a large serving bowl, add the garlic. While the lemons are still hot, carefully juice 2 halves of grilled lemon over the garlic to soften it slightly and minimize its pungency. Season with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the remaining 1/4 cup olive oil to make a smooth dressing. Add the orzo. Chop the zucchini, yellow squash and scallions into chunks and add to the bowl along with the tomatoes and capers. Toss well to evenly coat with the dressing. Taste and season with more salt, if needed. Set aside to let the flavors blend while you make the salsa verde and salmon. (The salad can also be made a day ahead, but return to room temperature before serving.)

For the salsa verde: In the bowl of a food processor fitted with the blade attachment, squeeze 2 of the remaining grilled lemon halves. Add the basil, parsley, capers, garlic and salt and blend to make a coarse paste. With the machine running, gradually add the olive oil and blend to make a smooth, thick sauce. Transfer to a serving bowl and set aside.

For the salmon: Rub the reserved lemon zest all over the salmon and season with the kosher salt. Brush all over with olive oil. Brush the grill grates with olive oil. Add the salmon, skin-side down, and cook until you can move it easily on the grill, 3 to 5 minutes depending on thickness. Flip and cook until just cooked through, 3 to 4 minutes more (again, depending on thickness). Remove and set aside to rest for 5 to 10 minutes.

To serve, plate the salad in a large, shallow serving bowl. Top with chunks of the salmon. Sprinkle with flaky salt and top with drizzles of salsa verde. Cut the last 2 grilled lemon halves into wedges and serve alongside the salad.

Leftover orzo will keep covered in the fridge for 3 to 4 days. Leftover salsa verde will keep for a day or two in the fridge; press a piece of plastic wrap on the surface to avoid discoloration. Leftover salmon will keep for a day or two covered in the fridge.