Cook the Salmon

Season the Salmon: In a small bowl, mix together the garlic powder, paprika, salt, and black pepper. Pat the salmon fillets dry with paper towels, then rub the seasoning mixture evenly over the fillets.

Sear the Salmon: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets to the skillet, skin-side down if using skin-on fillets. Cook for 4-5 minutes on each side, or until the salmon is cooked through and has a nice golden-brown crust. Drizzle with fresh lemon juice during the last minute of cooking. Remove the salmon from the skillet and set aside, keeping it warm.

Prepare the Lemon Orzo

Sauté Garlic: In the same skillet, reduce the heat to medium. Add the butter and minced garlic, and sauté for about 1 minute until fragrant.

Cook the Orzo: Add the orzo to the skillet and stir to coat it in the butter and garlic. Pour in the chicken broth and water, and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Let the orzo simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

Finish the Orzo: Once the orzo is cooked, stir in the grated Parmesan cheese, lemon zest, and fresh lemon juice. Mix until the cheese is melted and the orzo is creamy. Taste and adjust seasoning if necessary.

Serve

Combine: Return the cooked salmon fillets to the skillet, placing them on top of the orzo. Allow them to reheat slightly in the warm orzo.

Garnish and Serve: Garnish the dish with fresh chopped parsley if desired. Serve the salmon and lemon orzo hot, with extra lemon wedges on the side if desired.