Prepare the Salmon: Take the salmon fillets out of the fridge about 15 minutes before cooking. Pat the skin completely dry with a paper towel – this is non-negotiable for crisp skin! Season both sides generously with salt and pepper.

Start the Orzo: Place a large, non-stick frying pan or wide saucepan over a medium heat. Add the butter and half the olive oil. Once the butter is foaming, add the diced shallot and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Toast and Deglaze: Add the dry orzo to the pan and stir constantly for 1 minute to toast the grains. This adds a lovely nutty flavour. If using, pour in the white wine and let it bubble away until it has almost completely evaporated.

Cook the Orzo: Pour in the hot stock, season with a little salt and pepper, and bring to a simmer. Reduce the heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally to prevent sticking, until the orzo is al dente and most of the liquid has been absorbed.

Sear the Salmon: While the orzo cooks, heat the remaining olive oil in a separate large, non-stick frying pan over a medium-high heat. Once the oil is shimmering hot, carefully place the salmon fillets skin-side down. What works best for me is using a fish slice to press down gently on each fillet for the first 20-30 seconds to ensure the entire skin is in contact with the pan.

Cook and Rest: Cook the salmon skin-side down for 5-6 minutes. You’ll see the colour change as it cooks up the sides of the fillet. Do not be tempted to move it! Flip the fillets and cook for a further 1-2 minutes on the other side for a perfect medium. Remove from the pan and let them rest for a moment.

Finish the Orzo: Once the orzo is cooked, turn off the heat. Stir in the grated Parmesan, lemon zest, lemon juice, and the chopped fresh herbs. Stir until the cheese is melted and the orzo is creamy and luscious. Check the seasoning and adjust if needed.

Serve Immediately: Divide the creamy lemon orzo between four warmed plates. Top each with a crispy-skinned seared salmon fillet and serve straight away.