Step 1

Combine the dried oregano, smoked paprika, garlic powder, salt and pepper and sprinkle it evenly onto the salmon fillets.

Step 2

Heat the olive oil in a large skillet over medium to medium-high heat. When the oil is hot add in the salmon fillets. Cook for 3-4 minutes (skin side down if using salmon with skin) before flipping it and cooking another 2-4 minutes or until the internal temperature is 130°-135° F.

Step 3

Remove the salmon from the skillet and onto a plate covering it with foil so it stays warm. Remove the skin if you used fillets with the skin on.

Step 4

Wipe out the bottom of the skillet. Keep the heat at medium-high and add in the sun dried tomatoes, garlic, lemon zest, oregano, and orzo. Stir everything together and let the orzo toast for 1 minute before adding in the broth or water.

Step 5

Bring to a boil and cook until the orzo is tender, about 8-10 minutes. Stir the orzo often to keep it from sticking to the bottom of the skillet. When the orzo is cooked, stir in the lemon juices, dill, parsley, olives and feta. Add the salmon back into the skillet and serve.