Pat the salmon fillets dry and season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Place the salmon fillets skin-side down and cook for about 3-4 minutes per side, until golden brown and just shy of your preferred doneness. Transfer the salmon to a plate and tent with foil to keep warm.

In the same skillet, add another tablespoon of olive oil. Reduce heat to medium and add the diced onion. Cook for 2-3 minutes, until softened.

Stir in the garlic, garlic powder, salt, and black pepper, cooking for another 30 seconds until fragrant.

Add the orzo and sun-dried tomatoes, stirring for 1-2 minutes to lightly toast the pasta.

Pour in 2? cups of chicken broth, stir, and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 10 minutes). Add additional broth if you would like the orzo a bit saucier.

Stir in the lemon zest, lemon juice, and baby spinach, letting the spinach wilt.

Add Parmesan and butter, stirring until the orzo is creamy. Adjust seasoning with more salt and black pepper if needed.

Nestle the cooked salmon back into the skillet and continue cooking for 1-2 minutes until the salmon is warmed through. Garnish with chopped fresh parsley prior to serving.