Preheat your grill to medium-high heat. Season the salmon fillets with a pinch of salt and black pepper on both sides. Drizzle 1 tablespoon of olive oil over the fillets and let them marinate while you prepare the other ingredients.

Bring a medium pot of salted water to a boil. Add the orzo and cook according to the package instructions or until al dente, about 8-10 minutes. Drain and set aside.

While the orzo is cooking, trim the broccoli into florets. Steam the broccoli in a pot with a steamer basket over boiling water for about 5-7 minutes, until tender but still vibrant green. Remove from heat and set aside.

Finely chop the fresh parsley and mince the garlic clove. Zest and juice the lemon, keeping the zest separate from the juice.

In a small bowl, combine the lemon juice, zest, capers, minced garlic, 1 tablespoon of olive oil, and a handful of chopped parsley. Stir to combine and set aside as the lemon-caper sauce.

Grill the salmon on the preheated grill for about 4-5 minutes per side, or until the fish flakes easily with a fork and has nice grill marks. Remove from heat.

In a mixing bowl, toss the cooked orzo with the remaining chopped parsley and season with salt and pepper to taste.

To serve, place a portion of orzo on each plate, top with a salmon fillet, drizzle with the lemon-caper sauce, and add a side of steamed broccoli.