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Combine the 2 tbsp olive oil, Dijon mustard, ½ lemon juice, smoked paprika, and garlic powder in a bowl. Add the salmon portions and coat them evenly. Season with salt and pepper.
In a large skillet, heat the 1-2 tbsp olive oil over medium heat. Add the minced garlic and fresh rosemary and cook for 1 minute until fragrant.
Add the chicken bouillon cube and orzo. Pour in the 2 & ½ cups water and bring to a boil. Reduce heat and simmer for 10-12 minutes, stirring occasionally, until orzo is tender.
Stir in the heavy cream, butter, red pepper flakes, and parsley. Season with salt, pepper, and white pepper to taste.
Add the salmon portions to the skillet and cook for 8-10 minutes, flipping halfway, until salmon is cooked through.
Squeeze the ½ lemon juice over the top and sprinkle with the cheese.
Serve immediately.