Cook the orzo in lightly salted, boiling water until just tender, about 7-8 minutes. Drain well, cool in cold water, then drain well again and place in a bowl. Mix in 2 Tbsp. of the olive oil, garlic, olives, tomatoes, chopped basil, cheese and salt and pepper. Store the salad in the fridge until the salmon is ready. Preheat the grill to medium-high heat. Brush the salmon with the remaining olive oil, then season with salt and pepper. Grill 3-4 minutes per side, or until cooked through. Serve the salmon on a bed of the salad. Garnish with lemon wedges and basil sprigs.
Note: To make this dish more economical, buy a whole salmon, trim away the fins, and then cut it into steaks yourself. Freeze those you don’t use for a meal later in the summer.