Start by seasoning the salmon fillets with salt, pepper, garlic powder, or Italian seasoning. Heat a large skillet over medium-high heat and add olive oil. When the oil is hot, put the salmon fillets in the pan and sear them for 2 minutes on each side. This will give them a crispy outside. Take the salmon out of the pan and set it aside.
Next, make the lemon orzo. In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and shallots and cook for 1-2 minutes, until they smell great. Then, add ¼ cup of white wine to the pan to deglaze it, scraping up any browned bits.
Pour in 2 ½ cups of chicken broth and bring it to a simmer.
Stir in the orzo pasta and cook for 10 minutes, stirring now and then, until it's tender and the broth is absorbed.
After the orzo is done, add ½ cup of heavy cream, ½ cup of grated parmesan cheese, and a squeeze of fresh lemon juice.
Finally, add the seared salmon fillets back to the skillet. Then add the cleaned and rinsed fresh spinach leaves and let them cook with the orzo for 2-3 minutes.Serve and garnish with freshly chopped parsley, and enjoy!
