ingredients      |  Serves 6-8

2 lbs boneless, skinless salmon fillets
Humble and Frank LAKE LOUISE LEMON BUTTER SAUCE AND MARINADE
1 lb orzo pasta
1 cup thick Greek yogurt
1 cup buttermilk
1 packed cup fresh basil leaves
1 bunch dill, roughly chopped
3 stalks green onions, roughly chopped
1 cup cilantro leaves
1 clove garlic
1 Tbsp dijon mustard
1/2 cup crumbled feta cheese, plus more for topping
1/4 cup real mayonnaise
Juice of two limes
1 tsp salt
1/2 tsp ground black pepper
3 cups arugula or other hardy green
1 cup halved cherry tomatoes
2/3 cup green olives, roughly chopped
1/2 cup sliced or diced cucumber
6 radishes, thinly sliced
1/4 cup fresh mint leaves
1/2 cup sugar snap peas
6 green onions, thinly sliced
2-3 avocados, sliced, diced or halved
Lime wedges for serving

Directions

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 LAKE LOUISE 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 LAKE LOUISE 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.