Prep all ingredients: Grate the Parmesan cheese, finely chop the onion, and mince the garlic. Pat the salmon fillets dry with a paper towel. Season both sides of the salmon with garlic powder, sweet paprika, ½ teaspoon of salt, and black pepper.
Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Add the salmon fillets and sear for 3-4 minutes per side. Remove the salmon from the skillet and set aside.
Reduce the heat to medium. Add garlic and onion to the skillet and cook for 2 minutes until soft and fragrant. Stir in thyme, the remaining salt, and pepper.
Add the orzo and toast for 1 minute, then pour in the chicken broth. Bring to a boil, then reduce heat to medium-low to simmer. Cook uncovered for about 8 minutes, stirring occasionally, until the orzo is almost al dente and most of the liquid is absorbed.
Stir in the spinach and cook until wilted, about 2 minutes. Add lemon juice and Parmesan, stirring until creamy. Add more broth if needed to reach your desired consistency. Taste and adjust seasoning if necessary.
Return the salmon to the skillet and simmer for 2-3 minutes until heated through. Top with freshly ground black pepper and chili flakes before serving. Enjoy!