For the Salmon

• 4 Salmon Fillets, skinless fillets, about 6 oz each
• 2 tbsp Olive Oil, for searing the salmon
• Salt and Pepper, to taste
• 1 tsp Garlic Powder or Italian Seasoning, for seasoning salmon

For the Lemon Orzo:

• 2 tbsp Butter, for sautéing
• 3 cloves Garlic, minced
• 1 small Shallot, finely chopped
• ¼ cup White Wine, for deglazing the pan
• 2 ½ cups Chicken Broth or vegetable broth (for vegetarian option)
• 1 ½ cups Orzo Pasta
• ½ cup Heavy Cream, for a creamy texture
• ½ cup Grated Parmesan Cheese, plus more for garnish
• 1 tbsp Fresh Lemon Juice, or to taste
• 2 cups Fresh Baby Spinach, packed