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Combine olive oil, Dijon mustard, lemon juice, smoked paprika, and garlic powder for the marinade.
Season the salmon with salt and pepper.
Cook the salmon in a large pan until it's about 80% of the way cooked.
In the same pan, heat olive oil, add minced garlic, fresh rosemary, chicken bouillon, and orzo.
Pour in some water, cover with a lid, and let it cook for about 8 to 10 minutes.
Add heavy cream, butter, red pepper flakes, and fresh parsley, and optionally add ginger.
Lay the salmon back on top of the pasta, add a good squeeze of lemon juice, cover, and let it cook for about another minute or so.