Season the salmon

• Pat the salmon fillets dry.
• Rub them with the paprika, salt, pepper and a little oil until evenly coated.

Sear the salmon

• Heat the oil in a hot skillet.
• Sear the salmon on both sides until golden, then remove and set aside with its juices.

Build the base

• Melt the butter in the same skillet.
• Add the shallot and garlic and cook until fragrant.
• Pour in the white wine and let it reduce.

Toast the orzo

• Add the orzo and stir so it soaks up the buttery wine mixture.

Simmer with broth

• Pour in the chicken broth and stir well.
• Let it simmer until the orzo is nearly tender.

Make it creamy and lemony

• Add the lemon zest and lemon juice.
• Stir in the heavy cream, red pepper flakes, onion powder, garlic powder, salt and Italian seasoning.
• Add the Parmesan and the spinach and stir until the spinach wilts.

Finish with the salmon

• Stir the reserved salmon juices into the orzo.
• Return the salmon fillets to the skillet and top with lemon wheels.
• Cover and cook until the salmon is cooked through and everything comes together.