Roasted Salmon With Olive Mustard Butter And Orzo

Ingredients

• 1/2 cup (1 stick) butter, room temperature
• 12 Kalamata olives or other brine-cured black olives, pitted, chopped
• 1 medium shallot, chopped
• 1 tablespoon chopped fresh Italian parsley
• 2 teaspoons Dijon mustard
• Olive oil
• 8 6- to 8-ounce salmon fillets (each about 1 1/4 to 1 1/2 inches thick)
• 2 1/2 cups orzo (rice-shaped pasta; about 1 1/4 pounds)
• Whole Kalamata olives (optional)
• Fresh Italian parsley sprigs (optional)

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