Heat 2 Tbsp olive oil in a large skillet over medium heat.
Add the diced yellow onion and sauté for about 3 minutes, until translucent.
Add the minced garlic and sauté 30 seconds until fragrant.
Add the whole wheat orzo to the skillet and stir to coat in the oil; sauté about 1 minute.
Stir in the diced tomatoes (with juices), Italian seasoning, and 3 1/2 cups chicken broth; bring to a boil.
Reduce heat to a simmer and cook uncovered for about 8 minutes, stirring occasionally, until the orzo is nearly al dente.
Stir in 1/2 cup shredded Parmesan cheese until combined.
Season the salmon with 1 tsp salt and 1/2 tsp black pepper, then nestle the salmon pieces into the simmering orzo.
Cover the skillet and simmer 8–10 minutes, until the salmon is cooked through and the orzo is tender.
If there is excess liquid, remove the lid and simmer briefly to reduce the broth to your desired consistency.
Garnish with 2 Tbsp chopped parsley and serve hot.
