Drizzle salmon fillets with olive oil and season with paprika, thyme, garlic powder, salt, and pepper. Heat skillet and cook salmon skin-side down for 3 minutes, then flip and cook for another 3 minutes until medium-rare. Set aside.

In the same skillet, add more olive oil if needed, and sauté chopped shallots and minced garlic for 2 minutes until translucent. Stir in red pepper flakes.

Introduce orzo, broth, and Dijon mustard to the skillet. Bring to a gentle boil, then reduce heat to simmer for about 12 minutes until orzo is almost al dente.

Remove the lid and increase heat slightly. Stir in heavy cream and spinach, cooking for 1-2 minutes until spinach wilts and sauce thickens.

Fold in artichoke hearts and Parmesan. Return salmon to pan, simmer for 3 minutes until heated through. Garnish with lemon zest and juice.