Get your prep done before you start cooking. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, onion powder, paprika and ½ teaspoon salt and pepper.

Finely chop the onion, mince the garlic and halve the artichokes.

Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and cook 3 minutes per side. Remove from skillet onto a clean plate and set aside.

Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme, and the remaining salt and pepper. Next add orzo and cook for 1 minute.

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered until almost al dente and most of the liquid is absorbed, about 10 minutes. Stir frequently to keep the orzo from sticking to the bottom of you skillet and to release its starch.

Stir in Parmesan. Add artichokes and lemon juice. Pour in cream and simmer for 2 minutes or until the sauce starts to thicken. Return salmon to the skillet and simmer everything for 3 more minutes or until the salmon is heated through.

Top with chili flakes, freshly ground black pepper and parsley. Serve immediately. Enjoy!