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Season the salmon fillets with paprika, oil, salt and pepper.
In a large skillet, heat olive oil over medium-high heat.
Add the salmon fillets and cook for about 2 minutes on each side until browned. Remove the salmon from the pan and set aside.
Add a knob of butter, chopped shallot, and garlic in the same skillet and cook for 2-3 minutes until softened.
Pour in white wine and let it reduce for 2-3 minutes.
Add in orzo, and fully incorporate.
Add chicken broth to the skillet and bring to a simmer. Stir in lemon zest, lemon juice, heavy cream, parmesan cheese, spinach, and spices. Simmer and stir for 10 minutes until orzo softens, adding more broth if needed.
Lower the heat to low heat, add the salmon pieces back in, and cook for 10 minutes, or until pasta is tender.