In a large skillet, heat the olive oil over medium heat. Generously season the salmon fillets with kosher salt and coat both sides with Herbes de Provence. Carefully place the salmon skin-side down into the hot oil and allow it to cook undisturbed for about 7 minutes, or until the skin crisps and naturally releases from the pan. Flip the fillets and cook for another 7 minutes on the opposite side, ensuring a golden crust forms. Once cooked through, transfer the salmon to a plate and set aside.

Using the same skillet, add the diced shallot and minced garlic, sautéing until fragrant and softened. Pour in the white wine, deglazing the pan by scraping up any browned bits from the bottom. Stir in the orzo, ensuring it is evenly coated in the aromatic mixture, then add the chicken broth. Allow the orzo to simmer, stirring occasionally, until tender and fully absorbed, about 7 minutes.

Add the sun-dried tomatoes and chopped kale, stirring until the kale wilts slightly. Pour in the heavy cream and fold in the grated Parmesan cheese, creating a creamy, luscious sauce that coats the orzo. Serve immediately alongside the salmon, ensuring each plate is generously topped with the rich, flavorful pasta.