Creamy One-Pot Lemon Orzo with Salmon

1 Season the salmon with the salmon seasonings and lemon juice. Heat olive oil in a large, deep skillet over medium-high heat. Mix until combined. then sear for 3-4 minutes per side until golden brown. Remove from the skillet and set aside. Save the salmon juices.
2 In the same skillet, melt the butter over medium heat. Add the minced garlic and shallots and sauté for 30 seconds until fragrant. Deglaze with lemon juice and cook for 1-2 minutes until brown bits at the bottom of the pan begin to lift.
3 Stir in the uncooked orzo, coating it in the garlic butter. Add the chicken broth, heavy cream, lemon zest, lemon juice, salt, and pepper, chili flakes, garlic + onion powder. Grate in parmesan cheese. Stir to combine.
4 Bring the mixture to a gentle simmer. Cook, stirring occasionally, for 8-10 minutes until the orzo is tender and the sauce thickens. Add in spinach and mix until spinach is cooked and wilted.
5 Nestle the seared salmon fillets back into the skillet. Cover and let cook for an additional 5 minutes to cook the salmon through.
6 Sprinkle in the Parmesan cheese and stir gently to combine. Adjust seasoning with additional salt, pepper, or lemon juice, if needed.
7 Garnish with fresh parsley and basil, parmesan cheese, a few cracks of black pepper and lemon juice and serve warm. Serve and enjoy!