Melt the butter in a medium saucepan over medium heat.
Add the dry orzo and toast, stirring frequently, for 2–3 minutes until lightly golden.
Pour in the stock, add a pinch of kosher salt and some black pepper, and bring to a boil.
Reduce heat to a simmer, cover, and cook for 12–15 minutes, stirring once or twice, until the liquid is absorbed and the orzo is tender.
Stir in the Parmesan, lemon juice, and lemon zest; adjust seasoning with salt and pepper to taste. Keep warm.
While the orzo cooks, combine dried parsley, dried minced garlic, garlic powder, crushed red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.
Pat salmon fillets dry with paper towels and season both sides evenly with the prepared spice mixture.
Heat 1–2 tablespoons olive oil in a skillet over medium heat. When hot, add the salmon, skin-side down if applicable, and sear for 2–3 minutes without moving.
Flip the salmon and cook 3–5 minutes more, until the center is opaque and cooked to your liking.
Serve each salmon fillet over a bed of lemon Parmesan orzo and sprinkle with chopped fresh parsley.
