Season the salmon fillets generously with salt, pepper, and optional garlic powder or Italian seasoning.

Heat a large skillet over medium-high heat and add olive oil. Sear the salmon fillets skin-side down for about 5 minutes until golden and crispy.

Flip the salmon and cook for another 30-45 seconds, then remove from the pan and set aside.

In the same skillet, reduce heat to medium and add butter. Melt, then sauté minced garlic and chopped shallots for 1-2 minutes.

Pour in white wine, scraping up browned bits from the pan and let it simmer for a minute.

Add chicken broth and bring to a gentle simmer. Stir in the orzo and cook uncovered for about 10 minutes until tender.

Stir in heavy cream, Parmesan cheese, and lemon juice, adjusting seasoning as needed.

Return the seared salmon to the skillet, add spinach and let it wilt for 2-3 minutes.

Garnish with parsley and lemon zest before serving hot.