Take your clean salmon filets and remove the skin and cube them into bite size pieces.
Add the cubed salmon to a bowl and season with garlic powder, onion powder, paprika, smoked paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium heat.
Add the salmon fillets and cook for about 5 minutes flipping on each side, depending on thickness, until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, melt the butter. Add the shallot and cook for 2 to 3 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the dry orzo to the skillet and stir for 1 to 2 minutes to lightly toast it.
Pour in the white wine and stir, letting it simmer for 2 to 3 minutes until slightly reduced.
Add the chicken broth and bring to a gentle boil. Reduce heat to low and simmer, stirring often, for about 8 to 10 minutes or until the orzo is tender.
Stir in the heavy cream, capers, lemon juice, lemon zest, parmesan, and parsley.
Cook for another 2 to 3 minutes until the sauce becomes creamy. Adjust taste with salt and pepper.
Nestle the cooked salmon back into the skillet over the orzo and let everything warm together for 1 to 2 minutes.
Serve warm with extra parsley, parmesan, and a squeeze of lemon if desired.
