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Preheat the oven to 200C/180C Fan/Gas 6.
To make the orzo, mix the orzo and vegetable stock in a medium roasting tin, then top with the broccoli and salmon fillets. Scatter the sea salt flakes and flaked almonds over the salmon, drizzle the oil over the salmon and broccoli, then transfer to the oven to bake for 20 minutes.
Meanwhile, to make the chermoula, tip all the chermoula ingredients into a blender or food processor and blend into a thick dressing. You may need to add a tablespoon or two of water to help your blender get through the herbs. Taste and adjust the salt as needed, then set aside.
Remove the salmon fillets from the tin and stir 2 tablespoons of the dressing into the orzo. Serve the salmon, broccoli and pasta with the remaining chermoula alongside.