Add the oil to a large high sided non-stick frying pan. Heat over a medium heat then add in the onions. Fry for 2-3 mins until just golden at the edges then add the salmon skin-side down. Fry for 2-3 mins until the skin is beautifully crisp. Transfer the salmon & onions to a plate.

Add the orzo into the pan along with the tomato paste & garlic. Pour in the stock and bring to a vigorous simmer. Next add the smoked paprika, parsley, lemon juice & season well with salt & pepper.
Simmer for 3 mins then place in the slices of tomato. Turn down the heat a little. stir occasionally & continue to gently simmer for another 5 mins or until the orzo is almost cooked.

Add the yogurt & stir to create a creamy tomato sauce. Carefully place in the salmon fillets skin-side up and cook for a further 3-4 minutes until cooked through. Remove from the heat and garnish with chopped chives and a few slices of lemon. Season with a touch more salt. Serve up whilst hot & enjoy!