Roasted Salmon and OliveMustard Butter and Orzo

Ingredients

• Fresh Italian parsley sprigs
• 12 Kalamata olives or other brine-cured black olives
• Whole Kalamata olives
• 8 tablespoons butter
• 1 medium shallot
• 1 tablespoon fresh Italian parsley
• 2 teaspoons Dijon mustard
• + 3 more ingredients
• • Olive oil
  • 8 6- to 8-ounce salmon fillets (each about 1 1/4 to 1 1/2 inches thick)
  • 2 ½ cups orzo (rice-shaped pasta)

Mix first 5 ingredients in processor until well blended but still slightly chunky, occasionally scraping down sides of bowl. Season butter mixture to taste with salt and pepper. Transfer to small bowl. (Olive-mustard butter can be prepared 2 days ahead. Cover and refrigerate. Soften slightly at r...

View full recipe at Epicurious