Step 1

Pat the salmon fillets dry using a paper towel. Season with smoked paprika, salt, and pepper.

Step 2

Heat a large, high-sided skillet (I used a cast iron skillet) on medium-high heat for about 2-3 minutes. Once hot, add olive oil and swirl to evenly coat the skillet. Place the salmon fillets in the skillet, skin-side up. Sear the salmon for about 3-4 minutes, then flip carefully and cook for an additional 2-3 minutes.

Step 3

Carefully remove the salmon fillets from the skillet. Use a paper towel to wipe off excess fat, if needed.

Step 4

Add olive oil and chopped onion to the same skillet. Sauté for about 2-3 minutes or until translucent and soft. Then, add minced garlic and Italian seasoning. Sauté for an additional 30-60 seconds or until fragrant.

Step 5

Add uncooked orzo and toast for 1-2 minutes. Pour in chicken stock. Bring to a boil and reduce the heat to medium-low. Let it simmer, stirring occasionally, for about 6-10 minutes or until the orzo is tender and cooked through.

Step 6

Add in heavy cream, chopped roasted red pepper, Parmesan cheese, spinach, and lemon juice. Cook, stirring occasionally, until the spinach wilts.

Step 7

Return the cooked salmon back to the skillet. Let it warm through on medium heat. Garnish with fresh basil and coarsely ground black pepper.