Pat the salmon fillets completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.

In a wide skillet, melt butter over medium heat. Sauté the shallot for 2-3 minutes, then add garlic and cook for 30 seconds.

Add the dry orzo to the skillet and toast, stirring constantly, for 2 minutes.

Pour in the white wine to deglaze, letting it reduce almost completely. Add the broth, bring to a boil, then reduce to a simmer. Cover and cook 10-12 minutes until pasta is tender.

Meanwhile, heat oil in a separate heavy skillet over medium-high heat. Sear the salmon undisturbed for 4-5 minutes until a crust forms. Flip and cook 2-4 minutes more. Remove and let rest.

Once orzo is cooked, stir in the heavy cream and Parmesan cheese until smooth and creamy.

Remove from heat. Fold in the spinach until wilted, then stir in the fresh dill, lemon zest, and 1 tablespoon of lemon juice.

Plate the creamy orzo in shallow bowls, top with the seared salmon, and garnish with extra dill and Parmesan.