• Preheat your oven to 450℉ (or 230℃). Line a large rimmed baking sheet with foil and set aside.

MAKE THE SALMON:

• Remove the skin from the salmon filets and place them on a large platter or plate. Season the filets with salt and pepper and divide the pesto among each one, spreading it evenly over the top. Set off to the side.

MAKE THE BLISTERED TOMATOES:

• On 1/3 of the foil-lined pan, place a second piece of foil and crimp the side to create a barrier. Add the cherry tomatoes, drizzle with a little olive and season with a pinch of kosher salt. Toss to coat and slide the tomatoes into your preheated oven for 10 minutes.

MAKE THE ORZO:

• While the tomatoes are roasting, melt the butter in a 10-inch deep sided pan on medium to medium-low heat. Add the diced shallot and a pinch of kosher salt. Stir and cook 6 minutes. Once softened, add the garlic and Italian seasoning. Continue to stir and cook 2 minutes.
• Next add in the orzo, stirring it well to coat in the butter. Pour in 2⅔ cup of chicken bone broth and stir to combine. Cover the pan with a lid and bring it to a boil over high heat. Once boiling, uncover and reduce the temp to medium-high and continue to stir often and set a timer for 8 minutes.
• Meanwhile, after the 10 minutes are up on the tomatoes, remove the sheet pan from the oven, spray the open/opposite side with nonstick spray and carefully place the salmon with the pesto down onto the sprayed foil. Return the pan (with both the salmon and tomatoes) back to the oven for 10 additional minutes. I like to rotate the pan halfway to ensure even cooking.
• Once the orzo has cooked for 8 minutes, add in 5 ounces of baby spinach. Stir to incorporate and then continue to cook, stirring often, until the orzo is fully cooked. About 6 more minutes, for a total of 12 to 14 minutes.

  Note: Be sure to scrape the bottom of the pan while you stir to prevent the orzo from sticking.
• At this point the salmon and tomatoes should be done and out of the oven. Remove the pan with the orzo off of the heat and add in the blistered tomatoes and any juices that accumulated in the foil. Taste and season with additional salt (if needed) and freshly ground black pepper. Lastly, squeeze in the lemon juice and add in the finely chopped parsley. Stir well to combine.
• Serve the pesto salmon over top of the blistered tomato orzo and sprinkle more finely chopped parsley and some freshly grated parmesan cheese (optional).