For the One Pot Salmon with Spanakorzo:

1. Heat a cast iron skillet over medium high heat. Meanwhile, pat your salmon filets dry with a paper towel and season with smoked paprika, garlic powder, oregano, salt, and pepper.
2. Add the olive oil to the preheated skillet and once hot, carefully add the salmon skin side up. You should hear a sizzle when it hits the pan. Cook for 3-4 minutes on one side until you start to see the salmon forming a crust, then reduce the heat to medium and carefully flip the salmon. If the salmon is sticking to the pan, it may need another minute or two before flipping. Cook for an additional 3-4 minutes or until just cooked through. Remove and set aside.
3. To the skillet, add in the sliced leeks, the white parts of the green onion, and salt and pepper to taste. Saute for 2-3 minutes or until soft, then add the minced garlic and lemon zest and saute until fragrant, about 30 seconds. Add the orzo and cook for 1-2 minutes, tossing the orzo in the leek and scallion oil until slightly toasted.
4. Pour in the chicken broth and stir. Once boiling, reduce the heat to medium low, and cook for 10 minutes uncovered, stirring occasionally until the orzo is tender and most of the liquid has been absorbed.
5. Once the orzo is just about tender, stir in the spinach, lemon juice, and a pinch of salt, and add back in the salmon. Cover for 1-2 minutes or until spinach has wilted and salmon is warmed through. 
6. Shut off the heat. Add the fresh dill, parsley, and green parts of the scallions. Serve with feta cheese and more lemon wedges if desired.