In a medium saucepan, bring 2 cups of Halal-friendly broth to a boil. Add 1 cup of orzo pasta and cook according to package instructions, generally around 8-10 minutes until al dente.

Once cooked, drain any excess liquid and stir in the lemon juice and zest. Set aside.

While the orzo cooks, season the salmon fillets generously with salt and pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, place the salmon in the skillet, skin side down, and cook for about 4-5 minutes, or until the skin becomes crispy.

Gently flip the fillets using a spatula and cook for an additional 4-5 minutes or until the salmon is cooked through and flakes easily with a fork.

Remove the salmon from the skillet and set it aside. In the same skillet, add minced garlic and sauté briefly until fragrant, about 30 seconds.

Add the cooked orzo back into the skillet, toss until well combined, and adjust seasoning if necessary.

Serve the orzo on plates, topped with the salmon fillets, and garnish with fresh herbs for that finishing touch.