Combine panko and 1 tsp. olive oil on a microwave-safe plate and spread into an even layer.

Microwave until golden-brown and toasted, 1-2 minutes, stirring once halfway through.

Carefully remove from microwave. Set aside.

While panko microwaves, trim zucchini ends, quarter, and cut into 1/2" dice.

Core tomato and cut into 1/4" dice.

Coarsely tear basil.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add zucchini and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 3-5 minutes.

Transfer zucchini to a plate. Keep pan over medium heat; no need to wipe clean.

Add 3 1/2 cups water, cream base, mirepoix base, 3/4 the garlic salt (reserve remaining for salmon), and 1/4 tsp. pepper to hot pan. Stir to combine and bring to a simmer.

Once simmering, add orzo. Stir often until liquid is almost completely evaporated and orzo is tender, 10-12 minutes.

Add tomatoes, zucchini, pesto, cream cheese, and half the shredded cheese (reserve remaining for garnish). Stir often until combined and cheese is melted, 1-2 minutes.

If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

While orzo cooks, continue recipe.

Pat salmon dry. Season flesh side with remaining garlic salt and 1/4 tsp. pepper.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping orzo with salmon and garnishing with shredded cheese, panko, and basil. Bon appétit!