Step 1: Prepare the Salmon Pat salmon fillets completely dry with paper towels on both sides. Season generously with salt, black pepper, paprika, and dried dill. Let rest at room temperature for 5-10 minutes while preparing the orzo.

Step 2: Start the Orzo Base In a large deep skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned. Add orzo pasta and toast for 2 minutes, stirring frequently, until lightly golden.

Step 3: Cook the Orzo Pour in chicken or vegetable broth and bring to a gentle boil. Reduce heat to medium-low, cover partially, and simmer for 10-12 minutes, stirring occasionally, until orzo is tender but still al dente.

Step 4: Sear the Salmon While orzo cooks, heat 2 tablespoons olive oil in a separate large skillet over medium-high heat until shimmering. Carefully place salmon fillets skin-side down (if skin-on) and press gently with a spatula for 10 seconds. Cook undisturbed for 4-5 minutes until the skin is crispy and golden.

Step 5: Flip and Finish Gently flip salmon using a wide spatula. Cook for 3-4 minutes on the other side until internal temperature reaches 125-130°F for medium doneness (or 145°F for fully cooked). Remove from heat and let rest for 2-3 minutes.

Step 6: Create the Creamy Lemon Sauce Once orzo is tender, stir in heavy cream, lemon zest, and lemon juice. Cook for 1-2 minutes until the mixture becomes creamy and slightly thickened. Add Parmesan cheese and stir until melted and fully incorporated. Fold in fresh spinach and cook until just wilted, about 1 minute. Season with salt and white pepper to taste.

Step 7: Plate and Serve Divide creamy lemon orzo among four plates, creating a bed for the salmon. Place one salmon fillet on top of each portion. Garnish with fresh parsley or dill, additional lemon zest, and lemon slices. Serve immediately while hot.