Begin by grating the Parmesan, finely chopping the onion, and mincing the garlic cloves. Pat the salmon fillets dry with a paper towel.

Sprinkle both sides of the salmon fillets with garlic powder, sweet paprika, and ½ teaspoon each of salt and pepper.

In a large nonstick skillet, heat the olive oil and butter over medium-high heat. Add the salmon fillets to the skillet and sear for about 3-4 minutes per side until golden. Remove and set aside.

Lower the heat to medium. Add the chopped onion and minced garlic to the skillet, cooking until they are soft and fragrant, around 2 minutes. Stir in the thyme and remaining salt and pepper.

Add the orzo to the pan and toast for about 1 minute, letting it absorb the flavors.

Pour in the chicken broth and bring it to a boil. Reduce the heat to medium-low, cooking uncovered while stirring occasionally until the orzo is almost al dente and most of the liquid is absorbed (about 8 minutes).

Toss in the baby spinach, stirring until it wilts for about 2 minutes. Stir in the lemon juice and Parmesan. If the mixture is too thick, add more broth as needed and adjust your seasonings.

Return the seared salmon to the skillet and let it simmer for 2-3 minutes or until heated through.

Top with freshly ground black pepper and chili flakes for a touch of heat. Enjoy!