In a Dutch oven, Heat 1-2 tbsp EVOO over medium-high and add onion – sauté for about 2 minutes.
Add garlic and mushrooms and cook until fragrant, about 3 minutes.
Add orzo, chicken stock and milk. Bring to a boil.
Cover and reduce heat, allowing to simmer for 10 minutes.
Remove from heat and sprinkle with black pepper. Fold to incorporate all ingredients with one another.
In a nonstick pan, heat 1-2 tbsp EVOO over medium high.
Add Happy Fish frozen salmon patties to the heated nonstick pan and sauté for 2 minutes on each side. (Yup, that’s right: you can cook it straight from the freezer. Easy peasy, right?!)
Serve creamy orzo on individual plates and top off with cooked Happy Fish salmon. Garnish with fresh dill.