Start by seasoning the skinless salmon fillets with garlic powder, sweet paprika, salt, and coarsely ground black pepper. Meanwhile, mince 2 to 3 garlic cloves and chop one yellow onion.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Once the butter is melted and bubbling, carefully place the salmon fillets in the skillet. Sear for 3-4 minutes.

Flip the salmon and sear for an additional 3-4 minutes before removing from the skillet and setting aside.

Lower heat to medium and add the chopped onion and minced garlic to the same skillet, stirring occasionally for about 2 minutes.

Stir in 1 teaspoon of dried thyme, a pinch of salt, and more black pepper. Add in 1 cup of dry orzo pasta and toast for about 1 minute.

Pour in 3 cups of low sodium chicken broth and raise the heat to bring to a boil. Reduce heat to low and simmer uncovered for about 8 minutes.

Stir in 2 cups of baby spinach and the juice of one lemon, cooking for about 2 minutes.

Return the seared salmon to the skillet and gently nestle it into the orzo, simmering for an additional 2-3 minutes.

To serve, garnish with freshly ground black pepper and chili flakes if desired.