Creamy Lemon Orzo with Pan

Cut the salmon fillet into 4 even portions.

In a bowl, combine paprika with about 2 tablespoons of olive oil. Pour over the salmon, then season with salt and pepper. Toss to ensure all pieces are evenly coated.

Heat the remaining 1 tablespoon of olive oil in a large skillet or braiser over medium-high heat. Place the salmon fillets skin-side down and sear for 3-4 minutes until the skin is crispy.

Remove the partially cooked salmon from the pan and set aside on a plate. The salmon will finish cooking later.

Reduce heat to medium and add the butter to the same pan, allowing it to melt.

Add the minced garlic and shallot to the pan and sauté for 1-2 minutes until fragrant.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.

Add the dry orzo pasta to the skillet and stir for about a minute to toast it lightly.

Pour in the chicken broth, lemon zest, and lemon juice. Stir everything together and bring to a simmer.

Cook, stirring occasionally, until the orzo has absorbed most of the liquid.

Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.

Season with red pepper flakes and Italian seasoning.

Add the fresh spinach and stir until it has wilted into the orzo.

Pour any reserved juices from the salmon plate into the orzo and mix.

Nestle the seared salmon fillets back into the creamy orzo.

Cover the pan, reduce the heat to low, and let it cook for another 15-20 minutes, or until the orzo is tender and the salmon is cooked through.

Garnish with fresh lemon slices and serve immediately.