Lemony Salmon & Orzo Casserole

2 Lemons
1 pint Cherry Tomatoes
2 medium Leeks, light green and white parts only, thinly slicked (~1 1/4 cups)

4 cloves Garlic, minced

6 Tablespoons Olive Oil, divided

2 Tablespoons Capers, rinsed, divided

4 cups Chicken Broth

2 cups Orzo

2 teaspoons Salt, divided

1 1/2 lbs skinless Salmon filets, cut into large chunks

1 lb. fresh Asparagus, trimmed and cut into 1 inch pieces (3 cups)

1/2 teaspoon ground Pepper

2 Tablespoons dried Dill, divided 

Preheat oven to 425.  

Zest both lemons.

Cut 1 lemon in half and thinly slice; remove and discard seeds and lemon end.  Juice the remaining lemon (~2 Tablespoons); set aside.  

Place the lemon slices, tomatoes, leeks, garlic, 2 Tablespoons oil and 1 Tablespoons capers in a 9x13 dish; toss to combine.

Bake, uncovered, until the tomatoes have begun to burst and the lemon has softened, 15-18 minutes.  

Remove from oven; gently stir in broth, orzo and 1 teaspoon salt.  Cover with foil.  Bake until most of the liquid has been absorbed and the orzo is al dente, ~20-25 min.  

Meanwhile, season salmon and asparagus with pepper and the remaining 1 teaspoon salt; drizzle with 2 Tablespoons oil.

Once the orzo is al dente, remove the baking dish from the oven; stir in the asparagus and 2 teaspoons of dill.  Nestle the salmon into the orzo mixture.  Bake, uncovered, until the salmon is cooked through and flakes easily when tested with a fork, ~10 minutes.  

Meanwhile, combine the reserved 2 Tablespoon lemon juice, lemon zest, and the remaining 2 Tablespoons oil, 1 Tablespoon Capers and dill in a small bowl.   Serve the sauce alongside the casserole.