For the Salmon:

• 4 salmon fillets (about 6 oz / 170 g each, skin-on preferred)
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, finely minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

For the Greek Avocado Salsa:

• 1 large ripe avocado, diced
• 1 cup cherry or grape tomatoes, quartered
• 1/2 English cucumber, diced (or 1 cup regular cucumber, seeded and diced)
• 1/3 cup red onion, finely diced
• 1/3 cup Kalamata olives, pitted and sliced
• 1/3 cup feta cheese, crumbled
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped (optional but recommended)
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp red wine vinegar
• 1/4 tsp dried oregano
• 1/4 tsp sea salt (or to taste)
• 1/4 tsp freshly ground black pepper

For the Orzo Delight:

• 1 1/2 cups dry orzo pasta
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 2 1/4 cups low-sodium chicken broth or vegetable broth (or water, but broth adds more flavor)
• 1/2 tsp sea salt (adjust if broth is salty)
• 1/4 tsp black pepper
• 1 tbsp unsalted butter (optional, for richness)
• 1/4 cup grated Parmesan cheese (optional, for a fusion twist)
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil or mint, chopped (optional)

For Serving and Garnish:

• Lemon wedges
• Extra chopped herbs (parsley, dill, or basil)
• Extra crumbled feta (optional)
• Drizzle of extra-virgin olive oil (optional)