Pat the salmon fillets completely dry. Season both sides with salt and pepper. Let them sit at room temperature briefly. This helps even cooking throughout the fish.

Heat olive oil in your large skillet. Place salmon skin-side down in the pan. Cook for 4-5 minutes without moving it. Flip carefully and cook 3 minutes more. Remove and set aside on a plate.

Use the same skillet for extra flavor. Add minced garlic and cook 30 seconds. Pour in the orzo and stir well. Toast it lightly for one minute only.

Pour the broth into the skillet slowly. Bring everything to a gentle boil first. Reduce heat and simmer for 10 minutes. Stir occasionally to prevent sticking at bottom.

Toss in cherry tomatoes and fresh spinach. Stir until spinach wilts down completely. Pour in heavy cream and mix gently. Add lemon juice and zest for brightness.

Place salmon fillets back into the skillet. Spoon orzo mixture over the top carefully. Let it warm through for 2 minutes. Garnish with fresh dill before serving hot.