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Heat olive oil in a skillet over medium-high heat. Season the salmon with salt and pepper. Sear skin-side down for 3-4 minutes, flip, and cook for another 2-3 minutes. Remove and set aside.
In the same skillet, melt the butter and sauté garlic for 30 seconds. Add the orzo and toast for 1-2 minutes.
Pour in the broth and lemon juice. Simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and creamy.
Return the salmon to the skillet and spoon the orzo around it. Simmer for 2 minutes to heat everything through.
Top with lemon zest and fresh parsley. Enjoy!