Preheat oven to 400°F. Heat 3 tablespoons oil in a large ovenproof skillet over medium heat. Add minced garlic; cook, stirring constantly, until fragrant, about 1 minute. Add 1½ cups orzo; cook, stirring often, until lightly toasted, about 2 minutes.

Stir in 4 cups broth, ½ teaspoon salt and ½ teaspoon pepper; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the orzo is just tender and most of the liquid is absorbed, 10 to 12 minutes.

Stir in 8 cups spinach in batches until wilted, about 2 minutes. Remove from heat and stir in ½ cup Parmesan, 2 tablespoons capers, 1 teaspoon lemon zest and 2 tablespoons lemon juice.

Arrange 4 salmon fillets over the orzo mixture. Top with lemon slices and the remaining 1 tablespoon capers. Bake until the salmon flakes easily with a fork and an instant-read thermometer inserted into the thickest portion registers 145°F, 12 to 14 minutes.

Sprinkle with 1 tablespoon parsley. Garnish with additional lemon zest and/or Parmesan, if desired. Recipe developed by Marianne Williams