Start by preparing your salmon fillets. Pat them very dry with a paper towel on both sides, making sure the skin is as dry as possible. Season the skin side with sea salt and black pepper.

In a large skillet over medium-high heat, melt 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Add the salmon fillets, skin-side down. Press down gently on the fillets for 30-40 seconds to prevent the skin from curling. Sear for 4-5 minutes until the skin is perfectly crisped and golden.

Gently flip the salmon fillets and sear the other side for an additional 2-3 minutes until they are flaky and just cooked through. Transfer the seared salmon fillets to a plate and set aside.

Reduce the heat in the skillet to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the chopped shallot and sauté for 2-3 minutes until softened and translucent, then add the minced garlic and sauté for 1 minute until fragrant.

Add the dry orzo pasta to the skillet and sauté for 1-2 minutes until it becomes lightly toasted and nutty-smelling, stirring frequently to prevent sticking.

Slowly pour in the chicken or vegetable broth, bring the mixture to a simmer, and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the broth.

Gently stir in the heavy cream and the chopped fresh spinach. Continue to cook for 1-2 minutes until the spinach is wilted into the creamy orzo.

Add the grated parmesan cheese, lemon juice, and lemon zest. Stir until the cheese is melted and the sauce is smooth and luxurious. Season with salt and pepper to taste. Remove from heat.

Return the seared salmon fillets to the skillet, nesting them gently on top of the creamy orzo and spinach. Garnish with fresh dill or parsley and serve immediately with extra parmesan and lemon wedges.