Panko Crusted Salmon wtih Cheesy Orzo

My friend Elizabeth sent me this recipe for the salmon. She's the one that passed the white chili recipe to me, so I had to try something else she recommended. It was a good change on salmon and we enjoyed it!
2/3 cup Panko
2 Tbsp minced fresh parsley
1 tsp lemon zest
salt and pepper
2 Tbsp olive oil
4 salmon fillets, skin on
2 Tbsp Dijon mustard
2 Tbsp vegetable oil

Combine panko, parsley, lemon zest, 1/2 tsp salt, 1/2 tsp pepper in a small bowl. Add olive oil and stir to combine. Set aside. Place salmon fillets skin side down, on a board. Brush top of fillets with mustard and sprinkle with salt and pepper. Top with panko mixture, pressing down so it adheres to the fillets. Heat the vegetable oil over medium heat in a 12 inch nonstick ovenproof pan. When the oil is very hot, add the salmon skin side down, and sear for 3-4 minutes, without turning to brown skin. Take the pan off the stove and transfer to a 425 degree oven for 5-7 minutes. Remove from oven, cover with foil and allow to rest 5-10 minutes. Serve.

Cheesy Orzo
2 Tbsp olive oil
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans chicken broth
2 cups orzo pasta
1/2 grated Parmigiano or Romano cheese
salt and pepper
Preheat an 8 inch pot with a tight fitting cover to moderate heat. Add oil, onion, and garlic and saute for 2-3 minutes. Add broth and bring to a boil. Stri in orzo and return to a boil. Cover pot and reduce heat to a simmer. Cook 15 minutes, stirring occasionally, or un til liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper.

*I think a little less cheese would be better, but it was good.