Pat the salmon fillets completely dry with paper towels. Season both sides evenly with garlic powder, sweet paprika, and half the salt and pepper.

Heat the olive oil and butter together in a large nonstick skillet over medium-high heat. Add the salmon and sear for 3 to 4 minutes per side without moving until golden. Remove from the skillet and set aside.

Reduce the heat to medium. Add the minced garlic and chopped onion to the same skillet. Cook for about 2 minutes until soft and fragrant. Stir in the dried thyme and the remaining salt and pepper.

Add the dry orzo and stir constantly for 1 minute so it toasts lightly in the aromatics.

Pour in the chicken broth and bring to a boil. Reduce to medium-low and cook uncovered for about 8 minutes, stirring every couple of minutes, until the orzo is almost al dente and most of the broth is absorbed.

Add the baby spinach and stir until fully wilted, about 2 minutes. Stir in the lemon juice and freshly grated Parmesan. Add a splash more broth if the orzo looks too thick. Taste and adjust salt.

Nestle the salmon fillets back into the skillet and simmer gently for 2 to 3 minutes until warmed through.

Serve directly from the pan topped with freshly ground black pepper and red chili flakes.