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To prepare salmon & orzo: Season salmon with ¼ teaspoon each salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon; cook, flipping once, until browned on both sides and almost cooked through, 5 to 8 minutes, depending on thickness. Transfer to a plate and tent with foil.
Add orzo to the pan; cook, stirring, until beginning to brown, about 1 minute. Add broth, onion powder and ¼ teaspoon each salt and pepper. Stir to combine; bring to a boil. Reduce heat to medium-low; cover and simmer, stirring once or twice, until the orzo is tender, 8 to 10 minutes. Remove from heat and stir in spinach (or arugula). Place the salmon on top of the orzo mixture; cover and let stand until the greens are wilted and the salmon is cooked through, 2 to 3 minutes.
Meanwhile, prepare pesto: Combine peas, oil, Parmesan, pistachios, dill, garlic, salt and pepper in a food processor; process until smooth.
Serve the salmon over the orzo with a generous dollop of pesto.