Start by patting the salmon dry with a paper towel, which helps the seasoning stick and gives you a better sear. Season both sides of each piece with the kosher salt, black pepper, and paprika.

Next, heat the olive oil in a large skillet over medium heat. Lay a square of parchment paper in the skillet and turn it over so both sides are coated in oil. Place the salmon on top of the parchment and cook for 4 minutes, then flip and cook for another 4 minutes, or until it’s cooked to your liking. Transfer the salmon to a plate and discard the parchment.

In that same skillet, add the diced onion and sauté for about 2 minutes, until it starts to soften. Add the garlic, orzo, and dried thyme, stirring for a minute or so to lightly toast the orzo.

Pour in the chicken broth and lemon juice and bring everything to a gentle boil. Then, reduce the heat to low and let it cook for about 8 minutes, stirring once or twice, until the orzo is al dente and most of the liquid has been absorbed.

Finally, stir in the Parmesan and spinach until the spinach wilts. Nestle the salmon back into the skillet, top with red pepper flakes, and serve straight from the pan. Store any leftovers in an airtight container in the fridge for up to 3 days.