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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
Directions:View on Epicurious
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