1. Grate the Parmesan cheese, finely chop the onion, and mince the garlic. Pat the salmon fillets dry and season both sides with garlic powder, paprika, and half of the salt and pepper.

2. Heat olive oil and butter over medium-high heat in a large skillet. Add salmon and sear for 3-4 minutes per side. Remove and set aside.

3. Reduce heat to medium and add onion and garlic. Cook for about 2 minutes until soft and fragrant. Stir in thyme and remaining salt and pepper, then add orzo and toast for 1 minute.

4. Pour in chicken broth and bring to a boil. Reduce heat to maintain a simmer and cook uncovered, stirring occasionally, until orzo is nearly al dente and most liquid is absorbed, about 8 minutes.

5. Add spinach and cook until wilted, about 2 minutes. Stir in lemon juice and Parmesan. Add more broth if needed and adjust seasoning.

6. Return salmon to the skillet and simmer for 2-3 minutes until heated through.

7. Serve topped with freshly ground black pepper and chili flakes.