Begin by preparing your ingredients for the Skillet Salmon with Lemon Orzo. Grate about half a cup of Parmesan cheese, and then chop one yellow onion and mince two garlic cloves. Pat your skinless salmon fillets dry with a paper towel before seasoning them generously on both sides with garlic powder, sweet paprika, salt, and coarsely ground black pepper.

Heat a large skillet over medium-high heat and add two tablespoons of olive oil and one tablespoon of unsalted butter. Once the butter has melted and begins to sizzle, carefully place the seasoned salmon fillets into the skillet. Sear them for about 3-4 minutes on each side until they’re golden brown and just opaque in the center. Once done, transfer the salmon to a plate and set aside.

Reduce the heat to medium and add the chopped onion to the same skillet, stirring to coat. Sauté for about 2 minutes until the onion becomes translucent and fragrant. Then, add the minced garlic and a teaspoon of dried thyme, seasoning with a pinch of salt and black pepper. Cook for another minute, allowing the garlic to soften but not burn.

Stir in one cup of dry orzo pasta to the skillet with the onion and garlic mixture. Cook the orzo for about 1 minute, stirring constantly, until it’s lightly toasted and coated in the aromatic mixture.

Pour in 2 ½ cups of low-sodium chicken broth and bring the mixture to a gentle simmer. As it comes to a boil, lower the heat back to medium-low and cook uncovered for approximately 8 minutes, or until the orzo is nearly al dente. Stir occasionally.

Once the orzo is almost cooked through, add four cups of baby spinach to the skillet. Stir it in and keep cooking for another 2 minutes until the spinach wilts down. After that, add the juice from half a lemon and half a cup of grated Parmesan, mixing thoroughly.

Gently nestle the seared salmon back into the skillet, placing it on top of the creamy orzo. Allow the salmon to warm through for about 2-3 minutes.

Remove the skillet from the heat and serve the Skillet Salmon with Lemon Orzo hot. Top it with freshly ground black pepper and a sprinkle of chili flakes, if desired.