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PdfPlace the beans with their liquid, spinach, wild garlic or basil and garlic cloves, and a pinch of salt and pepper in a blender or food processor and blend into a green sauce.
Add 1 tablespoon of the olive oil to a large saute pan over a medium heat and sauté the asparagus with plenty of seasoning for a minute.
Add the orzo and stir through the asparagus before adding the green sauce.
Bring to a simmer and cook for 7-9 minutes, stirring every so often to make sure the orzo does not stick to the bottom of the pan. Add a little more water if needed to cook the orzo until al dente.
Add the Parmesan and the lemon juice. Stir thoroughly to combine.
Meanwhile, in another saute pan over medium heat, heat the remaining olive oil and cook the salmon fillets, skin-side down, for 5-6 minutes. Flip and cook for another minute.
Serve the salmon on top of the asparagus orzo with the remaining lemon juice and the zest, remaining Parmesan and the basil leaves.