In a medium saucepan, bring the vegetable broth or water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

While the orzo is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillets with salt, pepper, lemon zest, and half of the lemon juice.

Place the salmon in the skillet, skin-side down, and cook for about 4-5 minutes. Carefully flip the salmon and cook for an additional 3-4 minutes, or until cooked through and flaky. Remove from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil, minced garlic, oregano, and thyme. Sauté for about 1 minute until fragrant.

Add the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften. Stir in the cooked orzo and the remaining lemon juice, mixing well to combine.

Serve the orzo mixture on plates, topped with the salmon fillets. Garnish with fresh parsley and grated Parmesan cheese if desired.