Mix together the salt, garlic salt, pepper, paprika and dried parsley. Sprinkle onto the top of the salmon and pat it down, so it sticks.
Heat the oil and butter in a large frying pan (skillet), over a medium-high heat.
Add the salmon fillets, skin-side-up (so the part coated with the spice mix is in the oil).
Cook for 3-4 minutes, until the salmon is golden brown, then remove the salmon from the pan and place on a plate, skin-side-down (we'll continue cooking it shortly).
Turn the heat down to medium and add the garlic to the pan. Cook for 30 seconds, stirring constantly, so the garlic doesn’t burn.
Add the dried orzo to the pan, stir with the garlic, then add the chicken stock and stir again.
Nestle the salmon fillets into the orzo, skin-side down.
Turn the heat back up to medium-high and bring to the boil, then turn the heat down and simmer for 8-9 minutes, stirring occasionally, until the orzo is al dente (cooked, but with a little bite). You'll need to move the salmon with a set of tongs to stir the orzo underneath, so it doesn't stick to the pan.
Add the cream, parmesan, lemon zest and juice, salt and pepper to the orzo and stir together.
Turn off the heat, sprinkle on the chopped parsley and a little black pepper. Arrange the lemon wedges in the pan, then serve.
Can I make it ahead?This recipe is best served right away, so I don't recommend making it ahead. It you make it ahead and try to reheat, you'll find that the orzo becomes claggy and the salmon is at risk of drying out.Ingredient swaps
Swap out salmon for smoked haddock or trout fillets
Add frozen peas in during the last five minutes of cooking if you want a bit of green in there
How to scale down this recipeYou can halve this recipe to serve to two people. Just halve the ingredients (same ratios), but stick to the same cooking times.Nutritional information is per serving (this recipe serves 4).