Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat the grill to 400°F over medium-high heat. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min.

Meanwhile, cut tomato into 1/2-inch pieces. Roughly chop spinach. Juice half the lemon, then cut remaining lemon into wedges. Whisk together yogurt sauce, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) lemon juice in a small bowl. Set aside.Once orzo is tender, drain, then rinse with cold water until cool to touch, 1-2 min. Drain any excess water. Transfer orzo to a medium bowl. Stir in spinach, tomatoes and half the yogurt sauce dressing. Place in the fridge to cool.

Pat salmon dry with paper towels. Sprinkle with remaining Dill-Garlic Spice Blend, then season with salt and pepper.Add salmon to the grill, skin-side down. Close lid and grill, until salmon is cooked through, 6-7 min.** Transfer salmon to a plate, then cover to keep warm.

Add feta and 1/2 tbsp (1 tbsp) oil to the medium bowl with orzo. Season with 1/4 tsp (1/2 tsp) salt and pepper, then stir to combine.

Divide orzo salad between plates. Using a fork, gently remove and discard salmon skin, if desired. Top salad with salmon. Dollop remaining yogurt sauce dressing over salmon. Squeeze a lemon wedge over top, if desired.