Heat olive oil in a pan. Season the salmon fillets with salt and black pepper, then sear them in the pan until they develop a golden coating. Remove the salmon and set aside.
In the same pan, add the diced onion and minced garlic. Sauté until softened.
Stir in the dry orzo, lightly toasting it in the pan for a moment.
Place the wheel of Boursin cheese in the center of the pan and pour in the chicken stock. Add red pepper flakes to taste.
Stir everything together until the cheese melts into a creamy sauce. Simmer until the orzo is tender and cooked through.
Add the fresh spinach and gently stir until it has completely wilted into the sauce. If the orzo gets too dry, add a touch more chicken stock.
Place the seared salmon fillets back into the pan, cover with a lid, and finish cooking the salmon to your liking.
Serve warm with a squeeze of fresh lemon juice over the top.
Cook it hands-free.
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