Season the salmon fillets with the garlic powder, paprika, and a pinch of salt u0026 pepper. Rub the spices well.

Heat a large pan, I used a saute pan, on medium heat. Once hot, add in about two tbsp of olive oil to lightly coat the bottom. Place the salmon fillets into the heated oil and cook on medium heat for about 4 minutes, then flip and cook for an additional 2 minutes. They'll finish cooking at the end.

Remove the salmon from the pan along with any remaining smaller salmon pieces. Set them aside on a plate.

To the same pan, add in 1 tbsp of butter and the diced onion. Saute the onion on medium heat for about 3 minutes until soft.

Add in the dry orzo, crushed garlic, turmeric, cumin and salt u0026 pepper and toast for about 2 minutes.

Pour in the coconut milk and water and mix well. Cover the pan and bring it to a boil. Once boiling, reduce the heat to simmer and let the orzo cook covered for about 10 minutes. I like to stir it every 3 minutes to make sure the orzo isn't sticking to the bottom of the pan.

After 10 minutes, mix in the spinach leaves and place the salmon fillets back into the orzo. Cover the pan and finish cooking for 5-6 more minutes on a low heat.

Once finished, garnish with chopped parsley and a squeeze of lemon juice.