1. Heat olive oil in a large skillet over medium heat. Season the salmon with salt and pepper, then cook for 4-5 minutes on each side until golden and cooked through. Remove and set aside.
2. In the same skillet, melt the butter. Add minced garlic and cook until fragrant, about 1 minute.
3. Pour in the heavy cream and chicken broth, whisking to combine. Bring to a gentle simmer.
4. Stir in the orzo, sun-dried tomatoes, and a pinch of salt and pepper. Cook for 10-12 minutes until the orzo is tender, stirring occasionally.
5. Once the orzo is cooked, mix in the spinach and Parmesan cheese. Stir until the spinach wilts and the cheese melts into the sauce.
6. Return the salmon to the skillet, nestling it into the creamy orzo. Let it warm through for another 2 minutes.
7. Garnish with fresh basil before serving.

Remember, this dish is forgiving. If the sauce thickens too much, just add a splash of broth or water to loosen it up. Cooking is all about adapting and making it work for you.