**Prepare the Salmon:** Season the salmon fillets on both sides with salt and pepper.

**Cook the Salmon:** Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes until just cooked through. Remove the salmon from the skillet and set aside.

**Sauté the Garlic:** In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.

**Cook the Orzo:** Stir in the orzo and toast for 1-2 minutes. Pour in the chicken broth and bring to a simmer. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.

**Add Creamy Ingredients:** Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste. Cook for another 2 minutes until the sauce is creamy.

**Return the Salmon:** Nestle the salmon fillets back into the skillet with the orzo. Spoon some of the sauce over the salmon and sprinkle with chopped parsley.

**Serve:** Serve immediately, garnished with extra parsley and lemon wedges if desired.