Pat the salmon fillets dry with a paper towel and season with smoked paprika, salt, and black pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Add the salmon skin-side up and sear for 3-4 minutes until golden. Flip and cook for another 2-3 minutes until cooked through; then remove and set aside.

In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium. Add chopped yellow onion and sauté for 2-3 minutes until translucent. Stir in minced garlic and Italian seasoning, cooking for about 30-60 seconds.

Add uncooked orzo to the skillet, stirring constantly to toast for 1-2 minutes. Pour in chicken stock and bring to a boil. Reduce heat to medium-low and let simmer for 6-10 minutes until orzo is tender.

Stir in heavy cream, chopped roasted red peppers, and grated Parmesan cheese. Add fresh spinach and lemon juice, cooking just until spinach wilts, about 1-2 minutes.

Gently return the cooked salmon to the skillet, warming through for 1-2 minutes. Serve immediately, garnished if desired.