1-Step 1: Prep Your Ingredients First, season the 4 skinless salmon fillets with half of the 1 tsp salt, half of the 1 tsp coarsely ground black pepper, 1 tsp sweet paprika, and 1 tsp garlic powder. This quick rub adds depth and makes the salmon irresistible.

2-Step 2: Sear the Salmon Heat 1 tbsp olive oil and 1 tsp unsalted butter in a large skillet over medium heat. Add the seasoned salmon and cook for about 4-5 minutes per side until golden and flaky, then set it aside to rest.

3-Step 3: Build the Lemon Orzo In the same skillet, sauté 1 finely chopped yellow onion and 3 minced garlic cloves until soft and fragrant. Stir in the remaining salt and pepper, plus 1 tsp dried thyme, then add 1 cup dry orzo pasta and toast it for 1 minute to enhance its nutty flavor.

4-Step 4: Simmer and Combine Pour in 3 cups low sodium chicken broth and bring it to a boil, then simmer uncovered for about 8 minutes until the orzo is almost done. Add 5 ounces baby spinach and let it wilt for 2 minutes, followed by juice from half a lemon and ½ cup grated Parmesan cheese for that creamy finish.

5-Step 5: Finish and Serve Return the salmon to the skillet, nestle it into the orzo, and heat through for 2-3 minutes. Top with freshly ground black pepper and chili flakes before serving. This recipe takes just 30 minutes total, with 10 minutes prep and 20 minutes cooking, making it ideal for busy nights.