Pat salmon filets dry with paper towels.

Drizzle salmon with some olive oil, then season with paprika, kosher salt, and black pepper, rubbing the seasonings into the fish.

Heat a large skillet over medium-high heat and add remaining olive oil.

Add seasoned salmon filets and sear for 3-4 minutes per side until golden brown and cooked through. Remove salmon to a plate and set aside.

Add dried orzo pasta to the skillet and cook, stirring often for about a minute, until lightly toasted.

Pour in reduced sodium chicken broth and bring to a simmer. Simmer for about 8 minutes, stirring occasionally, until orzo has absorbed most of the broth and is al dente.

Add baby spinach to the orzo, stirring it in, and cook for 1-2 minutes until wilted.

Lower the heat and stir in heavy whipping cream, lemon juice, and lemon zest.

Stir in grated Parmesan cheese until it melts into the orzo. Taste and add salt and pepper if desired.

Gently nestle the salmon filets back into the skillet with the orzo and let them warm through.

Serve hot, garnished with fresh parsley if desired.