Tuscan Salmon With Rosemary Orzo

• 6 ounces orzo
• 2 teaspoon olive oil
• 1 1/2 cups chopped onion, divided
• 1 tablespoon chopped fresh rosemary
• 4 salmon fillets (5 ounces each), skin on
• 1/4 cup plus 1 tablespoon chopped fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cloves garlic, chopped
• 1 pint grape tomatoes, halved
• 1/4 cup pitted kalamata olives, sliced
• 2 tablespoons chopped fresh parsley

1. Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl. Season salmon with 1 tablespoon basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper. Serve fish over orzo; top with tomato mixture.

orzo, olive oil, onion, rosemary, salmon, fresh basil, salt, black pepper, garlic, grape tomatoes, olives, parsley

Taken from www.epicurious.com/recipes/food/views/tuscan-salmon-with-rosemary-orzo-364531 (may not work)