Pat the salmon dry. Mix the garlic powder, paprika, and ½ teaspoon each of salt and pepper. Rub the mix over the fillets.

Heat the olive oil and butter in a large nonstick skillet over medium-high. When the fat shimmers, add the salmon. Sear for 3 to 4 minutes per side until each side is golden. Transfer the fillets to a plate and set aside.

Reduce heat to medium. Add the chopped onion and cook until soft, about 3 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds to 1 minute. Add the dried thyme and the remaining ½ teaspoon each of salt and pepper.

Add the orzo to the skillet and toast it for about 1 minute, stirring so it coats in the aromatics.

Pour in the chicken broth and increase heat to bring it to a boil. Once boiling, lower to a simmer. Cook until the orzo is almost al dente, about 8 minutes, stirring occasionally so it doesn’t stick.

Stir in the baby spinach until it wilts, then add the lemon juice and the grated Parmesan. Stir until the cheese melts and the orzo looks creamy. If the mixture seems dry, add a splash more broth to loosen it.

Nestle the seared salmon back into the skillet and warm through for 2 to 3 minutes. The salmon should reach an internal temperature of 145°F for food safety.

Finish with freshly ground black pepper and a sprinkle of chili flakes to taste. Serve with extra Parmesan at the table.