First, pat your salmon filets dry very well with paper towels. Then, drizzle all sides lightly with oil and rub or brush in. In a small bowl, mix together the cajun seasoning and brown sugar, then sprinkle it evenly over both sides of each salmon filet and rub in.

Next, bring a 12" cast-iron pan (or similar sized stainless steel pan) to medium heat. Allow the pan to thoroughly preheat for several minutes until nice and hot. Then, add a light amount of oil, just enough to coat the bottom of the pan. Add seasoned salmon filets and let cook, undisturbed, for 5 minutes. Gently flip and continue cooking for about 2 more minutes. Remove salmon from the pan and set aside.

Reduce heat to medium-low and add a bit more oil as needed. Then, add onion, bell pepper & season with kosher salt. Saute, stirring occasionally, for 4-5 minutes, until onion is turning translucent. Add in garlic, tomato paste and cajun seasoning, stir, and continue cooking for 2 more minutes. Add orzo and toast for 2-3 more minutes, stirring occasionally.

Deglaze the pan with chicken bone broth, scraping up any browned bits at the bottom of the pan. Allow the broth to come up to a gentle boil, then cover the pan with a lid and reduce heat to low. Let simmer for ~12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan.

Once the orzo is tender, turn off the heat and add in the heavy cream, lemon juice, spinach and more kosher salt & black pepper as needed. Stir to combine. Nestle in the cajun salmon filets, then place the lid back on and let it sit for 3 minutes, or until the spinach is wilted and the salmon is warm. Optionally, garnish with chopped parsley and a drizzle of honey. Enjoy!