Pat salmon filets dry with paper towels. Drizzle with olive oil and season with paprika, kosher salt, and black pepper, rubbing the seasonings into the fish.

Heat a large skillet over medium-high heat. Once hot, add remaining olive oil. Add seasoned salmon filets and sear for about 3-4 minutes per side until golden brown and cooked through. Remove salmon to a plate and set aside.

In the same skillet, add dried orzo pasta and cook, stirring often, for about one minute until lightly toasted.

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

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

Lower the heat to medium or medium-low 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, letting them warm through. Serve hot, garnished with fresh parsley if desired.