Step 1
Season the salmon fillets with salt, pepper, and your choice of garlic powder or Italian seasoning.

Step 2
Heat olive oil in a large skillet over medium-high heat until shimmering.

Step 3
Place the salmon fillets into the hot skillet. Sear for 2 minutes per side until golden brown and crispy on the outside.

Step 4
Remove the salmon from the skillet and set aside on a plate to rest.

Step 5
In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped shallots, stirring constantly until fragrant, about 1–2 minutes.

Step 6
Deglaze the skillet by pouring in the white wine, scraping up any flavorful browned bits stuck to the bottom.

Step 7
Add the chicken broth and bring the mixture to a simmer.

Step 8
Stir in the orzo pasta and cook for about 10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.

Step 9
Lower the heat. Stir in the heavy cream, grated parmesan cheese, and fresh lemon juice until the orzo becomes creamy.

Step 10
Nestle the seared salmon fillets back into the skillet on top of the orzo.

Step 11
Add the fresh baby spinach around the salmon. Cover the skillet and cook for 2–3 minutes, just until the spinach wilts.

Step 12
Garnish with freshly chopped parsley and optional lemon zest before serving.