Gather all your ingredients to set yourself up for success. Chop the onion and garlic, and pat the salmon dry. Season the salmon with garlic powder, paprika, salt, and pepper.

In a nonstick skillet, heat olive oil and butter over medium-high heat. Sear the salmon for 3-4 minutes on each side until it’s beautifully cooked through. Remove it from the skillet and set aside.

Lower the heat to medium and add the chopped onion and minced garlic to the skillet. Cook until softened, about 2 minutes.

Stir in the dried thyme along with any remaining salt and pepper. Add the orzo to the skillet and toast it for 1 minute, stirring continuously.

Pour in the chicken broth and bring it to a gentle boil. Simmer uncovered for about 8 minutes until orzo is nearly al dente.

Add your fresh spinach, mixing it in until it wilts, about 2 minutes. Stir in the lemon juice and Parmesan cheese, adding more liquid if needed.

Return the salmon to the skillet and warm it up for another 2-3 minutes. Plate your creation, topping it with freshly ground black pepper and a sprinkle of chili flakes.