Preheat oven to 400°F. Blot the salmon dry with a paper towel, and season flesh evenly with 1/2 tsp. salt and pepper.
Heat the oil in a large oven-safe skillet (preferably a cast iron) over medium-high. Once hot, 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 up 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 butter to the skillet. Once melted, add the shallots and garlic; cook until soft, about 2 to 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. Remove from oven and add garnishes of choice.