1
Soak the ancho chile in water overnight or in hot water for at least 1 hour, until pliable.
2
Preheat the oven to 400°F.
3
On a baking sheet, toss the onion, garlic, and tomato with 2 tablespoons olive oil and a pinch of salt and pepper. Roast until beginning to caramelize, about 15 minutes. Transfer the roasted vegetables to a blender, along with the almonds, roasted red peppers, sherry vinegar, and honey. Blend until smooth. With the motor running, drizzle in the remaining 1/2 cup oil until emulsified. Season to taste with salt and pepper.
4
Reduce the oven to 375°F
5
Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions. Drain the orzo, return to the pot, and toss with the peas, spinach, lemon juice, lemon zest and dill.
6
Dry the salmon with paper towels and sprinkle the fillets with salt and pepper. Heat a large skillet or grill over medium heat with 1 tablespoon oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes.
7
To serve, divide the orzo and salmon between plates. Top with romesco sauce.