Begin by gathering your ingredients. Grate the Parmesan cheese, finely chop the onion, and mince the garlic. Pat the salmon dry and season with garlic powder, paprika, salt, and pepper.

In a large nonstick skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Add the seasoned salmon and sear for 3-4 minutes per side until golden-brown. Remove and set aside.

Lower to medium heat and add the remaining olive oil. Sauté the chopped onion and minced garlic for about 2 minutes until translucent. Add thyme, salt, and pepper.

Add the dry orzo, stirring to coat with the aromatic mixture. Toast for about 1 minute until fragrant.

Pour in the chicken broth and bring to a boil. Reduce heat and cook uncovered for about 8 minutes until the orzo is nearly al dente.

Stir in the baby spinach and cook for another 2 minutes until wilted.

Mix in the lemon juice and grated Parmesan until creamy. Return the salmon to the skillet to heat through for 2-3 minutes. Serve topped with black pepper and chili flakes.