Salmon with Lemon Spinach Orzo

Read it through once before you start the pan.

1. 1Step 1. Pat the salmon dry with paper towels and season both sides with half the salt and half the black pepper.
2. 2Step 2. Cook the garlic and orzo in half the olive oil in a large saucepan over medium heat, stirring, until the orzo turns pale gold and smells nutty, about 2 minutes.
3. 3Step 3. Pour in the chicken stock and bring to a boil.
4. 4Step 4. Cover, lower the heat to medium-low and simmer, stirring once or twice, until the orzo is tender and the stock is absorbed, about 10 minutes.
5. 5Step 5. While the orzo simmers, heat the remaining olive oil in a large skillet over medium-high heat until it shimmers and lay the salmon in skin side down.
6. 6Step 6. Cook undisturbed until the skin is crisp and the flesh turns opaque most of the way up the side, about 5 minutes.
7. 7Step 7. Flip the salmon and cook until the flesh flakes at the thickest point, about 90 seconds.
8. 8Step 8. Stir the baby spinach into the orzo a handful at a time until it wilts, about 1 minute.
9. 9Step 9. Stir the lemon zest, lemon juice, parmesan cheese and remaining salt and black pepper into the orzo, divide among 4 plates and top each with salmon, skin side up.