Sprinkle salmon fillets with salt and cover the top of fillets with dill.
Add water to a skillet or sauté pan and let water simmer. Place salmon fillets, add wine and cook for 3 minutes over medium heat. After 3 minutes, reduce heat to low and cook for 3-4 minutes if fillet is on the thin side. If the fillet is thick, let it cook for 10 minutes or until the flesh is no longer raw.
Once salmon is cooked, transfer onto a plate, and discard cooked dill. Squeeze fresh lemon juice over fillets, place fresh dill on top and set aside to cool.
Once salmon fillets have cooled, break it off in approximately 2 inch chunks and set it aside.
Cook orzo according to instructions on the box. Once cooked, drain completely of water and place in a large bowl. Add olive oil and mix well, breaking off large clumps with fork.
In the meantime, heat small skillet over medium heat and add olive oil. Once olive oil starts to sizzle, add red onions and sauté until tender. Transfer to a plate and let it cool.
Place tomatoes flat in the same skillet onions were cooked in. Leave tomatoes for 2-3 minutes on the each side until tomatoes have some char marks. Transfer tomatoes to a plate and let it cool.
Add baby spinach, onions, poached salmon chunks, capers, salt and pepper to orzo to combine. Transfer the salad to a serving platter and place tomatoes on top of salad before serving. Serve salad with lemon yogurt sauce.
