Remove the salmon from the fridge about 20 minutes prior to using it. This way it will cook more evenly! Pat dry the salmon to remove the excess moisture, this way we can get a crispier sear on the salmon. Season with just some salt and white pepper.

Mince a shallot and 3 cloves of garlic finely

Chop zucchini into bite-sized pieces

In a pan over medium-high heat, add a drizzle of olive oil and then toss in the chopped zucchini. Sauté for about 3-4 minutes (you don’t want them to get super soft and mushy, rather you just want them to get a bit golden on the outside). Once the zucchini is nice and golden you can remove from the heat and set them to the side.

In the same pan, add the salmon fillets and sear for a few minutes on each side. Once the salmon is cooked to your desired doneness you can remove them and set to the side.

Next, add in a knob of butter and reduce the heat to medium. Once the butter has melted, add in the minced shallot and garlic and stir for a couple minutes until softened and fragrant.

Add in the orzo now and continue to stir as this lightly toasts. Toasting the orzo is going to give it such a beautiful and nutty flavour – it’s my absolutely favourite. This should take a few minutes, but look for a slight golden colour to the orzo before moving on to the next step.

Deglaze the pan with stock and continue to stir as the orzo starts to absorb the liquid. You will definitely need at least 2 cups of liquid for the 1 cup of orzo. Once all of the liquid has absorbed, taste the orzo and see if it’s still too al dente. If it’s too al dente for your liking, continue to add more stock (1/4 cup at a time) and stir.

Once all of the liquid has absorbed you can add the zucchini back in, give it all a stir, and then top with the salmon filets. Option to close the lid and let everything come together for a minute or two prior to serving.

Top with the juice from half a lemon, some crumbled feta, and freshly chopped dill! Add salt and pepper to taste.