Start by chopping up the onion, and shredding your Parmesan cheese if needed. Prepare the salmon by patting both sides dry with a paper towel. (You can leave the skin on prior to cooking or take it off. It comes off pretty easily after it is cooked!) Combine salt, pepper, paprika and garlic powder in a small dish and rub onto all sides of the salmon including the sides.
Heat olive oil and butter over medium high heat and cook salmon on both sides for about 5 minutes until salmon is cooked through and starts to fall apart. Remove from pan and set aside. Add minced garlic, thyme and onion to pan and saute for a couple minutes.
Add dry orzo to pan and allow it to cook and absorb the olive oil and butter for a minute or two. Then add the chicken broth. Bring to a boil then reduce to simmer for about 8 minutes until almost all broth is absorbed.
Add spinach and allow it to wilt by stirring it into the orzo. Add juice of the lemon wedge, pinch of red pepper flakes, Parmesan cheese and additional salt and pepper if needed. Return cooked salmon to the skillet and allow it to rewarm in the lemon orzo. Serve and enjoy!
