Step 1

Preheat the oven to 450 F. Heat the olive oil in a large, shallow oven-proof skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and browned in places, about 5 minutes.

Step 2

Stir in orzo, broth, lemon zest, salt and pepper. Bring to a simmer and cook until the orzo is tender and the liquid is mostly absorbed, about 10 minutes.

Step 3

Sprinkle the lemon-pepper seasoning evenly over the salmon filets, then nestle the fish into the skillet. Cover the skillet and transfer to the oven. Bake until the fish is just cooked through, 6 to 8 minutes (depending on the thickness of the filets).

Step 4

Carefully transfer the salmon filets to a plate and tent with foil to keep warm. Stir the spinach into the orzo, cover and let stand until wilted, 3 to 4 minutes. Stir to combine.

Step 5

In a mixing bowl, whisk together the yogurt, lemon juice, mustard, honey and dill. To serve, divide the orzo mixture among four plates and top with salmon filets. Drizzle the yogurt sauce over the salmon and garnish with more dill and lemon wedges.