Combine the salmon seasonings together then rub the spices over each salmon fillet.

Heat a large skillet on medium heat then add in the olive oil. Sear the salmon for about 3-4 minutes per side, until browned. The fish doesn't need to be fully cooked through since it will continue cooking in the orzo. Remove the salmon from the pan and soak up any excess oil using a paper towel.

Add the butter into the pan. Once melted, add in the diced shallots and garlic. Toss together for 2 minutes on medium heat.

Add in the orzo, salt, pepper, chili flakes and lemon zest then toss together.

Pour in the broth, coconut milk, peas and kale. Cover the pan and bring to a boil. Once boiling, reduce heat to simmer on low for about 10-12 minutes, stirring every couple of minutes to prevent the orzo from sticking to the bottom of the pan

Taste and adjust the seasoning to your liking. I added an additional 1/4 tsp of salt, pepper and chili flakes, but season to your preference.

Pour in the lemon juice and stir together. Add the salmon fillets into the orzo and cover the pan. Finish cooking for about 5-6 more minutes on medium/low.

Garnish with fresh chopped parsley and lemon juice before serving.