Bring a large pot of salted water to a rolling boil for the orzo. Salting the water seasons the pasta from the inside as it absorbs liquid; use about 1 tsp salt per liter of water.

While the water heats, pat the salmon fillets dry with paper towels and season both sides lightly with salt and cracked black pepper. Drying the skin helps achieve a better sear and prevents steaming — you want direct contact with the hot pan or grill for color and flavor.

Cook the orzo for 7–9 minutes (check package directions) until al dente—tender but with a slight bite. Stir once or twice to prevent sticking. Drain, reserve 2–3 tablespoons of starchy cooking water, and return orzo to the warm pot off the heat. The reserved cooking water helps loosen and finish the dressing into a silky coating for the pasta.

Make the lemon-dill vinaigrette: in a small bowl whisk together the lemon juice, 3 tablespoons of the olive oil, minced garlic and the minced shallot (if using). Season with 1/2 tsp salt and a generous grind of black pepper. Whisking emulsifies the oil into the acids, brightening the flavors and ensuring the dressing clings to the orzo.

Toss the warm orzo with half the chopped dill, the diced cucumber, halved Kalamata olives and most of the vinaigrette. If the orzo seems dry, add 1–2 tablespoons of the reserved cooking water to loosen it. Tossing while warm allows the pasta to absorb the dressing and flavors more effectively.

Preheat a heavy skillet or grill pan over medium-high heat and brush or spray with a thin film of olive oil. A hot pan creates an immediate sear, producing Maillard browning that gives the salmon a savory crust.

Place the salmon fillets skin-side down and press gently with a spatula for 15–20 seconds to keep the skin flat. Cook undisturbed for 4–5 minutes (depending on thickness) until the skin is crisp and the sides are opaque about two-thirds of the way up the fillet. The skin acts as a protective layer and renders flavor into the fish.

Flip the fillets and cook for an additional 2–4 minutes until the salmon reaches an internal temperature of 50–52°C (122–125°F) for medium-rare to medium. Remember residual heat will continue to carryover-cook the fish while resting — pull it a couple degrees lower than your target and it will finish perfectly.

While the salmon rests (3–4 minutes), fold the remaining tablespoon of olive oil and the remaining chopped dill into the orzo. Taste and adjust seasoning—add more lemon or salt if needed. Resting allows the salmon juices to redistribute so the fillets remain moist.

Serve: divide the orzo among four plates, place a salmon fillet on top of each, and finish with an extra drizzle of olive oil, an extra squeeze of lemon, and a scattering of fresh dill. The contrast of warm orzo, cool cucumber, briny olives and hot salmon creates textural balance and bright Mediterranean flavors.