I found this super easy recipe in the May/June 2012 issue of Women's Running.
Roasted Salmon with Spring Peas, Asparagus, and Orzo
Courtesy of Women's Running and Jesse Schenker
4 generous servings
1 lb. wild salmon, filleted into 4 portions
1 1/2 cups uncooked orzo pasta
2 cups freshly shucked peas
1 bunch green asparagus, cut into 1/2 inch pieces
1 lemon, juiced
2 Tbsp. extra virgin olive oil
2 Tbsp. basil, chopped
kosher salt to taste
1/2 c. Parmigiano Reggiano, grated
Preheat oven to 400F.
Bring a large pot of water to a boil. Cook orzo in water for 8-10 minutes. Turn burner off, strain pasta, and put orzo back into the pot. Set aside.
Place salmon in a large baking dish. Drizzle with 1 Tbsp. olive oil and sprinkle with salt. Roast in oven for 8-10 minutes.
While salmon is cooking, place orzo pot on very low heat, and stir in asparagus and peas. Cook for 3-4 minutes, stirring constantly. Remove pot from heat and stir in the remaining olive oil, basil, lemon juice, and Parmigiano.
Spread finished orzo on a large platter, and top with salmon. Serve immediately.