Season the salmon fillets with salt and pepper on both sides.

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add salmon and cook for 3-4 minutes per side until the internal temperature reaches 63°C (145°F). Remove and set aside.

In the same pot, add the shallot and sauté for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Pour in the white wine and scrape up any browned bits from the bottom. Let it reduce by half, about 1 minute.

Add the orzo and stock, stir well, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.

Stir in the double cream, parmesan, lemon zest, and half the lemon juice. Add the spinach and stir until wilted.

Gently flake the cooked salmon into large chunks and fold into the orzo along with the capers and most of the dill.

Taste and adjust seasoning with remaining lemon juice, salt, and pepper as needed. Serve immediately, garnished with remaining fresh dill.