Slice a lemon and lay some of the slices on the base of an oven-proof dish, dotting with a little butter.
Put skinless salmon fillets into the lemon slices, then lay more lemon slices on top of the salmon fillets.
Squeeze some lemon juice over the salmon and season with sea salt and freshly-ground black pepper. Dot with
a little more butter, cover with a lid (or use some kitchen foil), and bake in a 180°C oven for about 25 minutes,
removing the lid / foil for the last 10 minutes.
For the orzo risotto, fry sliced mushrooms in some melted butter until they are nicely browned, drain and set to one side.
Add a splash of olive oil to the pan and fry chopped shallots and a crushed clove of garlic until softened, then add orzo,
stirring over a low heat to toast the grains. Pour in a small glass of dry white wine (or dry vermouth) and simmer until
nearly evaporated, then add chicken stock and simmer for about 18 minutes, until the orzo is cooked and most of the stock
is absorbed. Stir in the mushrooms, together with a good knob of butter and a handful of grated parmesan cheese.
By this time, the salmon should be ready. Serve sprinkled with chopped chives.