In a pot, bring vegetable broth to a boil. Add orzo and cook according to package instructions until al dente.

Once cooked, drain the orzo and return it to the pot. Stir in butter, lemon juice, and parsley. Season with salt and pepper to taste.

While the orzo is cooking, heat olive oil in a skillet over medium-high heat.

Season the salmon fillets with salt, pepper, and lemon zest. Place the fillets skin-side down in the skillet.

Cook for about 4-5 minutes, then carefully flip and cook for an additional 3-4 minutes until cooked through.

Plate the lemon orzo and top with seared salmon. Garnish with additional parsley and lemon wedges if desired.