Heat the vegetable oil in a large non-stick skillet over medium heat. Toss in the diced onions and sauté for 2-3 minutes until they start turning golden. Place the salmon, skin side down, into the pan and cook for another 2-3 minutes until the skin is crispy. Transfer the salmon and onions to a separate plate.

In the same pan, add the orzo along with the minced garlic and tomato paste. Stir well, then pour in the fish broth, bringing it to a boil. Stir in the smoked paprika, parsley, lemon juice, and season generously with salt and pepper.

Let the mixture simmer for about 3 minutes, then add the tomato wedges. Lower the heat slightly and continue simmering, stirring occasionally, for 5 more minutes until the orzo is nearly tender.

Stir in the yogurt to make the sauce creamy. Carefully return the salmon fillets to the pan, skin-side up, and let them cook for an additional 3-4 minutes until fully done.

Once finished, remove the pan from the heat, sprinkle with fresh chives and add a few lemon slices on top. Adjust seasoning if necessary. Serve immediately and enjoy this delicious dish!