Preparation Instructions

• Place the salmon fillets on a plate.
• 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.