Tuscan Salmon With Rosemary Orzo

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6 oz orzo

2 teaspoons olive oil

1 1/2 cups chopped onion, divided

1 tablespoon chopped fresh rosemary

4 salmon fillets (5 oz each), skin on

1/4 cup plus 1 tbsp 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

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