Prepare orzo according to instructions given on the package. Once the orzo has finished cooking, fold in steamed cauliflower rice. Set aside.
In a blender, add ingredients for the Alfredo milk sauce and blend until smooth. Set aside.
Set a nonstick skillet on HIGH heat. Add a pinch of sea salt and pepper to the salmon fillets. Once the skillet is hot, spray with olive oil, then , add the salmon fillets skin-side up. Sear for 3 minutes, then flip to sear for an additional 2 minutes. It’s ok if the salmon is not cooked all the way through. Remove the fillets from the skillet and set aside.
Decrease the heat in the skillet to low-medium and add the tomatoes. Cook for 2 minutes until fragrant. Pour in the Alfredo milk and immediately stir.
Add the parmesan and quickly (and continuously) stir so the cheese is distributed and does not clump. Reduce the heat if the sauce is bubbling.
Add the spinach and stir until it wilts. Once it wilts into the sauce, add the salmon fillets back to the sauce and continue to cook for 6 to 8 minutes, until the salmon is cooked through.
Enjoy with your choice of grains, pasta or cauliflower rice. I ate mine with wheat orzo mixed with cauliflower rice.