Anti-Inflammatory Lemony Salmon & Orzo Casserole

eatingwell.com

Mariah Birgen

1 small lemon

1 pint cherry tomatoes

2 medium leeks, light green and white parts only, thinly sliced (about 1 ¼ cups)

2 cloves garlic, minced

6 tablespoons extra-virgin olive oil, divided

2 tablespoons capers, rinsed, divided

4 cups lower-sodium vegetable broth

2 cups whole-wheat orzo

2 teaspoons salt, divided

1 ½ pounds skinless salmon fillet, cut into large chunks

1 pound fresh asparagus, trimmed and cut into 1-inch pieces (3 cups)

½ teaspoon ground pepper

2 tablespoons chopped fresh dill plus ¼ cup, divided

Directions at eatingwell.com

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