Begin by cooking the orzo according to package instructions in a pot of salted boiling water, which usually takes about 8-10 minutes. Once cooked, drain and set aside.

While the orzo is cooking, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet.

Cook the salmon for about 4-5 minutes until the skin is crispy and golden. Flip the fillets gently to cook the other side for another 3-4 minutes or until they reach your desired doneness.

Remove the salmon from the pan and set it aside on a warm plate. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

Stir in the vegetable broth and bring it to a simmer. Then add the cooked orzo, spinach, lemon juice, and zest, stirring everything until the spinach wilts.

Gently fold the salmon back into the pan with the orzo and spinach for a minute to heat through.

Serve the dish warm, garnished with fresh parsley.