Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves.

Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika, and ½ teaspoon salt and pepper.

Heat olive oil and unsalted butter over medium high in a large nonstick pan or skillet.

Add salmon fillets and sear them for 3-4 minutes per side. Remove from skillet and set aside.

Reduce heat to medium, add garlic and onion, and cook until soft and fragrant, about 2 minutes.

Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.

Pour in broth and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook uncovered, stirring occasionally, until almost al dente and most of the liquid is absorbed, about 8 minutes.

Add spinach, stir, and simmer until wilted, about 2 minutes.

Stir in lemon juice and Parmesan, adding more broth if needed. Taste and adjust salt.

Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.