Heat the oven to 275°F and line a large, rimmed sheet pan with parchment paper.
Lay the fish on the parchment and sprinkle with salt and pepper. Slather with about 1/2 bottle of LIGHTHOUSE LEMON BUTTER SAUCE. Roast until cooked through, about 25 minutes. Internal temperature of salmon should be 145°F when cooked. Remove from the oven and let rest for 10 minutes. With a fork, flake fish into large chunks and set aside.
While fish is cooking, set a large pot of salted water to boil. Add the orzo and cook according to package directions. Drain and set aside in a large bowl.
To make the dressing, in a blender, combine yogurt, buttermilk, dill, green onions, cilantro, garlic, dijon, feta, mayonnaise, lime juice, the remaining LIGHTHOUSE LEMON BUTTER SAUCE, salt and pepper. Blend until smooth. Toss about 3/4 of the dressing with the pasta and let sit for 10 minutes. Toss in the arugula and the salmon.
Dish the pasta into separate bowls or a serving bowl, and top with the tomatoes, olives, cucumber, radishes, mint leaves, snap peas, green onions and avocado. Drizzle with the remaining dressing and serve immediately with lime wedges.
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