Directions:
1. Season the salmon fillets with salt, black pepper, garlic powder, and paprika.
2. Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets and sear for 4-5 minutes per side until golden and cooked through. Remove the salmon and set aside.
3. In the same skillet, melt the butter and add the minced garlic. Sauté for 1 minute until fragrant.
4. Add the orzo and stir to coat in the butter and garlic. Pour in the broth, lemon juice, and lemon zest. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally, until the orzo is tender and creamy.
5. Stir in the baby spinach until wilted, then mix in Parmesan cheese if using. Season with salt and pepper to taste.
6. Return the salmon fillets to the skillet, placing them over the lemon orzo. Garnish with fresh parsley and lemon slices.
Serve warm and enjoy this creamy, zesty, and wholesome dish!
Prep time: 10 mins | Cooking time: 20 mins | Kcal: 450 per serving | Servings: 4
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