Preheat oven to 400° F, begin a pot to boil the orzo. Cook just shy of the al dente box instructions.

Finely chop artichoke hearts, combine with cream cheese, Parmesan, 1-2 oz lemon juice, pepper and season to taste. Stir to combine with drained orzo.

Gently oil a baking dish with artichoke marinade oil, layer in artichoke orzo salad, place de-scaled, dried, and seasoned salmon tails on top. Season to taste. Top with pastry, brush with oil. Serve with hot sauce if desired.