Season salmon fillets with smoked paprika, salt, and black pepper. Heat olive oil in a skillet over medium heat. Sear salmon for 3-4 minutes until golden, then flip and cook for another 2-3 minutes until cooked through. Remove from the pan.

In the same skillet, add more olive oil if needed, then add chopped onion. Sauté for 2-3 minutes until translucent, add minced garlic and Italian seasoning, and cook for 30-60 seconds until fragrant.

Add uncooked orzo to the skillet and toast for 1-2 minutes. Pour in chicken stock, bring to a boil, reduce heat, and simmer for 6-10 minutes until orzo is tender.

Stir in heavy cream, roasted red bell peppers, Parmesan cheese, spinach, and lemon juice until combined and creamy.

Gently return the seared salmon to the skillet, warm through, and adjust seasoning if necessary.