Preheat the oven to 400°F.

Pat the salmon fillets dry and place them on a parchment-lined baking sheet. Drizzle each fillet with a little bit of olive oil and rub it in, then season generously with the Cajun seasoning. Set aside while the oven finishes preheating.

Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a deep pan over medium heat. Add the chopped onion and sauté for 3-5 minutes, until softened and translucent.

Stir in the garlic and cook for another minute, until fragrant.

Add the orzo and stir to coat it in the butter and oil. Let it toast for 2-3 minutes, stirring often, until lightly golden.

Pour in the white wine and cook for about 1 minute, stirring until most of it has evaporated.

Pour in the stock and bring the orzo to a gentle bubble. At this point, place the salmon in the oven and bake for 12-15 minutes, depending on the thickness of your fillets.

Continue cooking the orzo, stirring occasionally, until the liquid has been absorbed and the orzo is tender. Add another splash of stock along the way if needed.

Once the orzo is almost done, stir in the zucchini or squash, asparagus, and frozen peas. Cook for another 3-4 minutes, until the vegetables are vibrant and slightly softened. You can add more stock here if needed to keep the orzo loose.

Finish with the remaining tablespoon of butter and stir until everything is silky. Season with salt and pepper to taste.

Spoon the buttery veggie orzo onto your plates and top with the Cajun salmon. Finish with a squeeze of lemon and some fresh herbs!