Pat salmon dry and season flesh side with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add salmon, skin-side down first, and cook until fish reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Transfer to a plate. Wipe pan clean and return to medium heat.

While salmon cooks, continue recipe.

Drain capers.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Coarsely chop parsley, leaves and stems.

Add 2 tsp. olive oil to hot pan used to cook salmon.

Add capers, tomatoes, half the onion salt (reserve remaining for orzo), and half the red pepper flakes (to taste; reserve remaining for garnish). Stir occasionally until tomatoes release their juices, 3-5 minutes.

Add pesto and stir until fragrant, 1-2 minutes.

Add 1/4 cup water and bring to a simmer.

Once simmering, add spinach and stir until wilted, 30-45 seconds.

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

Remove from burner. Stir in half the parsley (reserve remaining for garnish) until combined.

Place orzo, remaining onion salt, and butter in a microwave-safe bowl. Cover with a damp paper towel.

Microwave covered until butter melts and orzo is heated through, 2-3 minutes.

Carefully remove from microwave.

Plate dish as pictured on front of card, topping orzo with salmon and tomato mixture. Garnish dish with remaining parsley and remaining red pepper flakes (to taste). Bon appétit!