In a large skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt, pepper, garlic powder, and onion powder. Once the oil is hot, add the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until cooked through. Remove the salmon from the skillet and set aside.

In the same skillet, add the orzo and toast for 1-2 minutes, stirring frequently. Pour in the chicken broth, lemon zest, and lemon juice. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed.

Stir in the cherry tomatoes and spinach, cooking for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

Return the salmon to the skillet, nestling it into the orzo mixture. Cook for another minute to heat through.

Garnish with fresh parsley before serving.