• Bring a large pot of salted water to a boil. Wash and dry produce. • Zest and quarter lemon. Trim and quarter cucumber lengthwise; cut crosswise into 1⁄2-inch- thick quarter-moons. Dice tomato into 1⁄4-inch pieces. Roughly chop dill.

• In a large bowl, combine half the vinegar, 2 TBSP olive oil, 1⁄2 tsp sugar, salt, and pepper(all the vinegar, 4 TBSP olive oil, and 1 tsp sugar for 4 servings); whisk to combine.

• Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and rinse orzo under cold water to cool, at least 30 seconds. • Transfer orzo to bowl with vinaigrette, stir to coat. Refrigerate until ready to use in Step 5.

• While orzo cooks, pat salmon dry with paper towels. Season all over with Tunisian Spice Blend, half the garlic powder (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisped, 5-7 minutes. Flip and cook until salmon is opaque and cooked through, 1-2 minutes more.

• While salmon cooks, in a small bowl, combine yogurt, mayonnaise, remaining garlic powder, lemon zest, a squeeze of lemon juice (big squeeze for 4 servings), a pinch of salt, and pepper. Set aside. • To bowl with dressed orzo, add cucumber, tomato, arugula, and as much dill as you like; toss to combine. Taste and season with additional salt and pepper or another squeeze of lemon juice if desired.

• Divide salad between shallow bowls. Top with salmon and drizzle with lemon garlic yogurt sauce. Serve with any remaining lemon wedges on the side. ***Fish is fully cooked when internal temperature reaches 145°.***