1. Pat salmon fillets dry and season with salt, pepper, and olive oil.

2. Heat 1 tablespoon olive oil in a deep skillet over medium heat and sear salmon skin side down until crisp, about 3-4 minutes, then flip and cook 2-3 minutes more.

3. Transfer salmon to a plate and cover to keep warm.

4. Add remaining olive oil and minced garlic to the skillet and stir until fragrant.

5. Stir in orzo and toast for 1-2 minutes, then pour in broth, lemon juice, and zest and bring to a gentle boil.

6. Reduce heat to low, cover, and cook until orzo is al dente and most liquid is absorbed, about 10-12 minutes, stirring occasionally.

7. Stir in spinach until wilted and nestle salmon back into the pan, spooning orzo over the fillets; cover and cook 2 minutes more, then garnish and serve.