Preheat oven to 400F.

Combine salt, garlic powder, and black pepper in a small bowl. Place fillets of salmon on a plate and pat dry with a paper towel. Season each fillet liberally on the flesh side with the seasoning mixture.

Heat an oven safe skillet over medium heat. When the skillet is hot, add olive oil and carefully place salmon fillets in the skillet flesh side down.

Let the salmon cook without moving them for about 4 minutes. When the fillets are browned, remove from the skillet.

Reduce skillet heat to medium-low. Add the butter to the skillet and let it melt before pouring in the orzo. Toss the orzo in the butter and allow it to cook for a minute or two.

Pour the chicken broth into the pan, stir and increase the heat back up to medium. As soon as the broth starts to bubbler and simmer, add the peas and Boursin cheese to the skillet.

Stir constantly until the cheese is completely melted. Turn off the heat and nestle the salmon fillets back into the skillet with the flesh side facing up.

Place skillet in the oven to cook at 400F for 12-14 minutes. Salmon should be cooked to an internal temperature of 145F

Squeeze lemon juice over the skillet and serve warm.