Prep everything first: flake the smoked trout into bite-sized pieces (remove any bones or skin), rinse and drain the capers, zest and juice the lemon, chop the dill, and have the cooked orzo measured and at room temperature. Doing this mise en place speeds the quick cooking and prevents overcooking the spinach and trout.

Warm a nonstick skillet over medium heat and add the toasted pine nuts for 30–60 seconds, tossing constantly until fragrant and just deeper in color. Remove immediately to a small bowl. Toasting releases the pine nut oils and deepens their flavor; leaving them in the hot pan will burn them quickly.

Add the olive oil to the still-warm skillet and lower the heat to medium-low. Add the rinsed capers and sauté 30–45 seconds until they sizzle and their briny aroma blooms. Toasting capers briefly in oil mellows their bite and distributes their flavor through the dish.

Add the baby spinach to the pan and wilt, stirring constantly, 45–60 seconds. You want the leaves just collapsed but still bright green — overcooking will make them limp and dull. The hot oil and capers will coat the leaves, creating a glistening base that helps the orzo marry with the other ingredients.

Add the cooked orzo to the pan and toss for 30–60 seconds to warm through and pick up any oil and caper flavor. If the orzo seems dry, add up to 1 teaspoon water or an extra drizzle of olive oil. Warming the pasta lets it better absorb the lemon and herb dressing that follows.

Remove the pan from the heat. Immediately add the flaked smoked trout, lemon zest, lemon juice, chopped dill and half the toasted pine nuts. Gently fold everything together with a broad spatula so you don't mash the trout — you want intact flakes for texture and visual appeal. Finishing off-heat keeps the trout tender and prevents it from drying.

Taste and season with salt and plenty of freshly ground black pepper. Keep in mind smoked trout and capers add salty, savory notes, so add salt sparingly. Adjust lemon juice or olive oil if you want brighter or silkier mouthfeel.

Divide the mixture between two plates or bowls. Scatter the remaining toasted pine nuts on top and garnish with a small sprig of dill and an extra dusting of lemon zest if desired. Serve warm or at room temperature.