Finely dice the onion into 1/4-inch pieces, mince the garlic cloves, grate the parmesan cheese, and chop the fresh parsley. Pat the salmon fillets dry with paper towels—this is crucial for getting a good sear and crispy skin. Season both sides of each salmon fillet evenly with the garlic powder, paprika, salt, and pepper, pressing the seasonings gently so they adhere.

Heat the olive oil and butter in a large skillet over medium-high heat until the butter is foaming and the oil shimmers. Carefully place the salmon fillets skin-side up in the hot pan and sear for 3-4 minutes without moving them—you want a golden crust to develop. Flip and cook the other side for 2-3 minutes until the salmon is mostly cooked through but still has a slight give in the thickest part. Transfer the cooked salmon to a plate; I like to tent it loosely with foil to keep it warm while we finish the orzo.

In the same skillet, add the diced onion and minced garlic to the residual oil and butter, stirring frequently for about 2 minutes until softened and fragrant. Add the thyme, salt, and pepper, then pour in the dry orzo and stir constantly for 1 minute to lightly toast the pasta—this adds a subtle nutty flavor that really elevates the dish.

Pour in the chicken broth and bring to a boil, stirring occasionally to prevent sticking on the bottom. Once boiling, reduce the heat to medium-low and simmer uncovered for about 8 minutes, stirring occasionally. The orzo should be almost tender and have absorbed most of the liquid, with just a slight amount of broth remaining in the bottom of the pan.

Add the fresh spinach to the orzo in two additions, stirring to wilt it completely between additions—this prevents the pan from being too crowded. Once the spinach is wilted, remove from heat and stir in the lemon juice and freshly grated parmesan cheese until fully combined and creamy. The residual heat will melt the cheese beautifully without making it grainy.

Nestle the cooked salmon fillets back into the orzo and place the skillet over medium heat for 2-3 minutes just to warm everything through and marry the flavors. Taste and adjust seasoning if needed, then top with the fresh parsley, a crack of black pepper, and a pinch of chili flakes for heat and color. Serve directly from the skillet for a beautiful presentation.