Pat the salmon fillets dry with paper towels. Generously coat each fillet with Cajun seasoning on both sides.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and sear for 3-4 minutes per side until browned and cooked through. Remove and set aside.

In the same skillet, add a touch more olive oil if necessary. Add minced garlic and sauté until fragrant. Stir in the orzo and toast lightly for a minute.

Pour in the chicken broth and stir in the tomato paste. Bring to a simmer, reduce heat to low, and cover. Cook until orzo is tender and has absorbed most of the liquid, about 10 minutes.

Uncover the skillet, stir in the heavy cream, and adjust seasoning with salt and pepper. Add optional ingredients like spinach and cherry tomatoes, stirring until wilted.

Nestle the salmon fillets back into the skillet, spooning some of the sauce over the salmon. Let it cook for an additional 2 minutes to meld flavors.

Serve hot, garnished with fresh herbs if desired. Enjoy the meal with your favorite sides or on its own.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.