Preheat the oven to 450.
Drizzle the oil onto the salmon filets, and sprinkle with salt. Place skin-side down on a baking sheet, and bake for 12-15 minutes depending on thickness and your preferred doneness.
Meanwhile, get water boiling to cook the orzo to package instructions. Before the orzo is al dente, reserve 1/2c of the pasta water.
Heat the oil in a skillet over medium. add the onion and asparagus, and saute for 5-6 minutes. Add the cooked orzo to the pan, then stir in the remaining ingredients. Add a little of the pasta water to help the cream cheese spread, and keep adding a little more as needed.
Spoon the orzo onto 2 plates, and add a salmon filet to each. Serve with a little more fresh basil, and salt and pepper to taste.