Get your mise en place: grate the Parmesan, finely chop the onion, mince the garlic, and pat the salmon fillets dry. Season both sides of the salmon with garlic powder, sweet paprika, and ½ teaspoon each of salt and pepper.

Heat the olive oil and butter over medium-high in a large nonstick pan or skillet. Add the salmon fillets and sear 3–4 minutes per side until golden. Remove the fillets from the skillet and set aside.

Reduce heat to medium. Add the chopped onion and minced garlic to the skillet and cook until soft and fragrant, about 2 minutes. Stir in the dried thyme and the remaining ½ teaspoon each of salt and pepper. Then add the orzo and toast it for 1 minute.

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

Add the baby spinach and stir, simmering until wilted (about 2 minutes). Stir in lemon juice and grated Parmesan; add a splash more broth if the orzo seems dry. Taste and adjust salt.

Nestle the seared salmon back into the skillet and simmer for 2–3 minutes, or until heated through. Top with freshly ground black pepper and chili flakes if using. Serve directly from the skillet or plate individually.