Melt the butter in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts. Pour in the stock along with a pinch of salt and pepper.

Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn’t stick to the bottom, until the liquid is absorbed.

Stir in the parmesan cheese, lemon juice and zest. Serve with the salmon.

In a small bowl, stir together the parsley, dried minced garlic, garlic powder, red pepper, salt and pepper.

Pat the salmon filets completely dry with paper towels. Season the salmon all over with the seasoning on both sides.

Heat the olive oil in a cast iron or nonstick skillet over medium heat. Once hot, add the salmon and sear on one side for 2 to 3 minutes. Gently flip the salmon and cook for another 3 to 5 minutes, or until the center is cooked through and opaque.