Preheat oven to 350°F.

Clean and pat dry the salmon filet.

Brush both sides of the salmon with two (2) tablespoons, one tablespoon per side, of extra virgin olive oil.

Generously season both sides of the salmon filet with freshly cracked black peppercorns and flaky sea salt.

Place the salmon on a baking sheet lined with parchment paper.

Cook in the oven for thirty (30) minutes and remove from the oven.

Remove from the oven and flake with a fork.

Bring 4 1/2 to 5 quarts of water to a rolling boil in a stockpot.

Add two (2) tablespoons of salt, we prefer coarse Diamond Crystal or Morton salt.

Into the stockpot, add the 16 ounces of orzo pasta and cook for 10-12 minutes until al dente.

Strain the pasta (reserving 1/2 cup of pasta water); do not rinse it, then add it to the pasta sauce.

Place a large skillet over medium heat.

Melt a half stick (1/2 stick) of unsalted butter.

Once the butter is melted, add the minced garlic and sauté for about 1 minute, just until fragrant (do not brown).

Whisk in the heavy cream (or half-and-half) and crème fraîche until fully incorporated and smooth.

Reduce the heat to low, then gradually add the freshly grated Grana Padano, whisking continuously until the sauce is smooth and creamy.

Season with freshly cracked black peppercorns and flaky sea salt to taste.

Add the cooked orzo to the skillet and toss to coat in the sauce.

Add a splash of the reserved pasta water as needed to loosen the sauce and create a silky consistency.

Gently fold in the flaked salmon and toss carefully to combine.

Garnish with chopped curly parsley or torn sweet basil.

When ready to serve, top each plate with freshly grated Parmesan and drizzle with lemon-infused olive oil.

Serve immediately.