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 ½-inch-thick quarter-moons. Dice tomato into ¼-inch pieces. Roughly chop dill.

In a large bowl, combine half the vinegar, 2 TBSP olive oil, ½ 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.