Orzo with Salmon and Spinach

Ingredients

1 garlic clove
80 g onions, quartered
20 g olive oil
3 fresh salmon fillets, skinless (approx. 125 g each) or frozen salmon fillets, skinless, defrosted (approx. 125 g each)
2 tsp paprika
2 sprigs fresh dill, leaves only
600 g water
1 heaped tsp vegetable stock paste, homemade or 1 vegetable stock cube (for 0.5 l), crumbled
½ - 1 tsp fine sea salt, to taste
170 g orzo
200 g double cream or whipping cream
2 tsp cornflour
1 Tbsp freshly squeezed lemon juice
½ tsp ground black pepper, plus extra for sprinkling
200 g fresh baby spinach
200 g cherry tomatoes, halved