Rinse and dry the salmon fillets.

In a medium saucepan, bring vegetable broth to a boil, add orzo and salt, then cook for 8-10 minutes until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).

Place salmon skin-side down in the skillet and cook for 4-5 minutes until golden brown. Flip gently and cook for another few minutes until done.

In a bowl, mix cooked orzo with lemon zest, salt, and pepper. Return to skillet to warm through.

Plate lemon orzo, top with salmon fillets, and garnish with fresh parsley.