Crispy Salmon with Charred Zucchini, Roasted Fennel & Basil-Pistachio Crema

Ingredients

• skin-on salmon fillets, 4 fillets (about 6 oz each) patted dry
• medium zucchini, 3 shaved into ribbons with a peeler
• medium fennel bulbs, 2 trimmed and cut into 8 wedges
• mascarpone, 1/2 cup brought to room temperature
• basil leaves, 2 packed cups, plus small leaves for garnish
• shelled unsalted pistachios, 1/3 cup divided
• Parmesan cheese, 1/3 cup finely grated
• whole lemon, 1 zested and juiced
• garlic cloves, 2 cloves 1 left whole and 1 finely grated
• heavy cream, 2 tablespoons
• capers, 2 tablespoons drained and patted dry
• red pepper flakes, 1/4 teaspoon
• freshly ground black pepper, 1 teaspoon divided
• extra-virgin olive oil, 5 tablespoons divided
• butter, 1 tablespoon
• kosher salt, 1 1/2 teaspoons divided