In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and saut? for about 1 minute until fragrant.

Add the orzo and stir for 1-2 minutes until lightly toasted.

Pour in the chicken broth, lemon juice, and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 10 minutes or until the orzo is tender and liquid is absorbed.

While the orzo is cooking, season the salmon fillets with salt and black pepper.

In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the salmon fillets and cook for about 4-5 minutes on each side, or until cooked through and flaky.

Once the orzo is cooked, stir in the fresh spinach until wilted. Serve the salmon over the lemon orzo.