4 skinless salmon fillets

1 tsp salt – divided

1 tsp coarsely ground black pepper – divided

1 tsp sweet paprika

1 tsp garlic powder

1 tbsp olive oil

1 tsp unsalted butter

1 yellow onion – finely chopped

3 garlic cloves – minced

1 cup dry orzo pasta

1 tsp dried thyme

3 cups low sodium chicken broth

5 ounces baby spinach

Juice from ½ lemon

½ cup grated Parmesan

Freshly ground black pepper – for serving

Chili flakes – for serving

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Pat salmon fillets dry and season with garlic powder, paprika, and ½ teaspoon each of salt and pepper.
Heat olive oil and butter in a large skillet over medium-high heat. Sear salmon for 3–4 minutes per side, then remove and set aside.
Lower heat to medium and sauté garlic and onion for 2 minutes until fragrant. Add thyme, remaining salt and pepper, and orzo; toast for 1 minute.
Pour in chicken broth, bring to a boil, then reduce to medium-low and simmer uncovered, stirring occasionally, until orzo is nearly al dente and most liquid is absorbed (about 8 minutes).
Stir in spinach until wilted (about 2 minutes). Add lemon juice and Parmesan, adjusting broth as needed for desired texture.
Return salmon to the skillet and simmer for 2–3 minutes until heated through.
Serve topped with freshly ground black pepper and chili flakes.