Optional garnishes: fresh basil, lemon zest and juice, and/or toasted pine nuts.
Preheat oven to 400°F. Blot the salmon dry with a paper towel, and season with 1/2 tsp. each of the salt and pepper.
Heat the oil in a large oven-safe skillet (such as a cast iron) over medium-high. Place the salmon fillets in the skillet, skin side-down, and cook for 2 minutes. Gently flip, and cook for another 2 minutes, just until the flesh picks some color. Transfer the salmon to a plate. (It will finish cooking in the oven, so don't worry if it's still raw in the center.)
Lower the heat to medium, and add the butter to the skillet. Once the butter melts, add the shallots and garlic, and cook until soft, about 3 minutes. Stir in the orzo and remaining 1/2 tsp. each of salt and pepper; cook 2 minutes, until the orzo is lightly toasted.
Add the wine to deglaze the pan; cook for about 2 minutes, or until most of the liquid reduces.
Stir in the kale and broth, and bring mixture a boil. Once boiling, reduce to a simmer, and cook, uncovered, for about 5 minutes, until the orzo starts to soften.
Nestle the salmon fillets back into the skillet and divide DeLallo Tomato Bruschetta evenly over each fillet. Transfer the skillet to the oven and bake at 400°F for 7 to 8 minutes, until the salmon and orzo are fully cooked.