Start by preparing your ingredients for the Skillet Salmon with Lemon Orzo. Grate Parmesan cheese, chop one yellow onion, and mince two cloves of garlic. Season the skinless salmon fillets with salt, coarsely ground black pepper, garlic powder, and sweet paprika.

In a large nonstick skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Add the seasoned salmon fillets, searing them for about 3-4 minutes on each side.

Lower the heat to medium and use the same skillet to cook the chopped onion and minced garlic for about 2 minutes until the onion becomes translucent.

Stir in one cup of dry orzo pasta along with dried thyme and remaining salt and pepper. Toast the orzo in the skillet for about 1 minute.

Pour in 3 cups of low sodium chicken broth and raise the heat to high until it reaches a boil. Reduce the heat back to medium and let it simmer uncovered for about 8 minutes.

Add a handful of baby spinach to the skillet, stirring it in until it wilts—this should take about 2 minutes.

Remove the skillet from heat, then mix in the juice of half a lemon and a sprinkling of grated Parmesan cheese.

Return the cooked salmon to the skillet, allowing it to warm through for 2-3 minutes. Serve immediately, garnishing with freshly ground black pepper and a pinch of chili flakes.