Prep Ingredients: Start by grating the Parmesan cheese, finely chopping the onion, and mincing the garlic. Pat the salmon dry and season it with garlic powder, paprika, salt, and pepper to ensure it catches all those delicious flavors.

Sear Salmon: In a nonstick skillet over medium-high heat, warm the olive oil and butter. Sear the salmon for about 3-4 minutes on each side until it is golden brown and flaky, then set it aside on a plate.

Cook Aromatics: Reduce the heat to medium and add the chopped onion and minced garlic to the skillet. Sauté for about 2 minutes until they become fragrant and the onion turns translucent, creating a flavorful base.

Toast Orzo: Stir in dried thyme along with the remaining salt and pepper. Add the dry orzo to the skillet and cook for 1 minute to toast it lightly, enhancing its flavor.

Simmer: Pour in the low-sodium chicken broth and bring it to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 8 minutes, stirring occasionally, until the orzo is almost al dente.

Add Spinach: Toss in the baby spinach and simmer until it has wilted, about 2 minutes. Mix in the lemon juice and Parmesan, giving it a lovely creamy texture. Taste and adjust the broth or seasoning if needed.

Finish Dish: Finally, return the salmon to the skillet and simmer for an additional 2-3 minutes until the salmon is heated through. Finish with freshly ground black pepper and a sprinkle of chili flakes before serving.