Step 1: Prepare the Salmon : Pat the salmon fillets dry with paper towels. Season both sides generously with salt, pepper, lemon juice, and lemon zest. Heat olive oil in a large skillet over medium-high heat. Sear the salmon skin-side down for 4–5 minutes until crispy and golden. Flip and cook for another 2–3 minutes until just cooked through. Remove from the pan and set aside on a plate; keep warm.

Step 2: Sauté Aromatics : In the same skillet, lower the heat to medium. Add butter and olive oil. Once melted, add garlic and shallots. Sauté for 1–2 minutes until fragrant and translucent (do not brown).

Step 3: Toast the Orzo : Add the orzo directly into the pan and stir to coat it in the garlic butter. Toast for 1–2 minutes, stirring frequently — this enhances the nutty flavor.

Step 4: Cook the Orzo : Pour in warm chicken or vegetable broth, about 1 cup at a time, stirring occasionally. Allow the orzo to absorb most of the liquid before adding more, just like risotto. Continue this process for 10–12 minutes until the orzo is tender and creamy.

Step 5: Add Lemon, Cheese, and Herbs : Stir in Parmesan cheese, lemon juice, lemon zest, parsley, and dill. Mix well until the orzo becomes rich and glossy. Taste and adjust seasoning with salt and pepper.

Step 6: Combine and Serve : Return the cooked salmon fillets to the pan, nestling them over the orzo. Spoon some of the garlic butter sauce over the fish. Let it warm through for 1–2 minutes. Optional: Finish with an extra pat of butter for shine and richness.