Heat 1 tbsp of butter over medium heat. Add shallots and cook until translucent. Add carrot, celery, garlic, chili flakes, capers, and sundried tomatoes and cook until softened, 5-7 minutes. Remove all vegetables from skillet.
Melt 1 tbsp butter in the same skillet. Add the orzo and cook until golden brown stirring frequently, 2-3 minutes.
Add broth and bring to a boil. Once boiling, turn heat down to a simmer and frequently stir. Cook for 10 minutes or until all liquid is absorbed and orzo is al dente.
Stir in cream and lemon juice. Continue stirring for 3-5 minutes.
Turn off the heat. Stir in sauteed vegetables, half of the cheese, and salmon. Garnish with lemon zest, remaining cheese, black pepper and basil.
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