In a pot, bring the chicken broth to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt, pepper, and oregano. Place the salmon in the skillet, skin-side down, and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through. Remove from skillet and set aside.

In the same skillet, add garlic and sauté for 30 seconds until fragrant. Add spinach and cherry tomatoes, cooking until spinach is wilted and tomatoes are softened, about 3-4 minutes.

Add the cooked orzo to the skillet with the vegetables, drizzle with lemon juice, and toss to combine. Serve the salmon on top of the orzo mixture, garnished with fresh parsley.