4 (6 oz. ea.) salmon fillets, skin removed (I use True North)
Kosher salt and freshly-ground black pepper
2 tbsp. fresh dill stems removed, chopped
1/4 cup olive oil

ORZO SALAD:

1/2 small red onion, peeled and fine diced
1 cucumber, peeled, halved, seeded and cut into 1/2-inch dice
4 plum (Roma) tomatoes, cut into 1/2-inch dice
1/2 cup black olives (Calamata)
1/2 lb. orzo pasta (about 1 cup)
1/3 cup extra virgin olive oil (EVOO)
1 lemon, zested and juiced
1/3 cup roughly chopped fresh dill
freshly-ground black pepper

Season both sides of salmon generously with salt and pepper. Blend dill and olive oil together and brush over salmon. Let stand at room temperature for 20 minutes to 1 hour.

MAKE THE ORZO SALAD:

In a strainer set over a medium bowl, toss the cucumber, onion and tomatoes with 1 teaspoon of Kosher salt and let drain for 15 minutes.

Meanwhile, in a large pot of boiling salted water, cook the orzo until just done, about 9 minutes. Drain. Rinse with cold water and drain well. Toss the cooked orzo with the olive oil, lemon zest, lemon juice, fresh dill and black pepper. Fold in the cucumber mix and the black olives. Set aside while you cook the salmon.