Crispy Salmon with Greek Orzo

Preheat broiler to high heat and adjust the rack so it is near the top of the oven. Place the salmon on a baking sheet, brush both sides with the melted coconut oil and sprinkle it with the lemon pepper and dill. Broil for 4–5 minutes each side until the fish is crispy on the outside and flakes easily with a fork.

Meanwhile, boil orzo until it is cooked al dente, according to the package directions. While it is boiling, whisk together olive oil, lemon juice, garlic and salt and pepper in a small bowl. In a large bowl, combine chopped tomato, sliced olives, diced red onion, chopped yellow pepper and feta.

Drain pasta, rinse it with cold water and add it to the bowl with the veggies. Pour olive oil mixture over top and toss it all lightly to combine. Serve the orzo with the crispy salmon and lemon wedges.