To marinate the salmon, combine all the ingredients together in a large baking dish (big enough for the salmon to lay flat). Whisk the ingredients together and lay the salmon skin side up. Cover and place in the refrigerator for at least 30 minutes and up to 2 hours.

To make the pesto, combine all the pesto ingredients together into a food processor. Blend until mostly smooth. Place in the refrigerator until ready to use.

To make the orzo, heat the olive oil in a large skillet over medium-low heat. Add the garlic cloves and orzo. Sauté for about 2 minutes. Pour in chicken broth and bring to a boil. Cook the orzo until majority of the liquid is absorbed, stirring often, for about 15 minutes.

Once the orzo is cooked, stir in the lemon juice, roasted pepper and spinach.

While the orzo cooks, make the salmon by placing it on a piece of foil skin side down and placing the foil on the grill for 6-8 minutes or until done ( when cooked, the salmon flake easily with a fork). If you do not wish to grill the salmon, you place it on parchment paper skin side down and bake at 400 degrees F for 12-15 minutes.

To build to bowls, add the orzo. Top with a piece of cooked salmon. Spread a generous layer of pesto on top of the salmon. Enjoy!