Pat salmon fillets dry and season with salt and pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear salmon skin-side down for 4-5 minutes until crispy, then flip and sear for another 1-2 minutes; remove salmon and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add minced garlic and sauté for 1 minute until fragrant.

Stir in the uncooked orzo pasta, chicken or vegetable broth, and lemon zest. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until most of the liquid is absorbed and orzo is almost tender.

Nestle the seared salmon back into the skillet with the orzo. Stir in the spinach and cherry tomatoes, then cover and continue to cook for 3-5 minutes, or until the salmon is cooked through and the spinach is wilted.

Remove the skillet from the heat. Stir in the fresh lemon juice and chopped dill or parsley. Taste and adjust seasoning as needed, then serve immediately, garnished with optional Parmesan cheese.