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']
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.
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