In a large bowl, whisk together two tablespoons olive oil, lemon juice and curry powder.
Season with salt and pepper.
Add zucchini and red onion.
Toss to coat, and let marinate while poaching salmon.
In a medium stock pot, bring two quarts of water to a boil.
Add salmon and lemon halves, and reduce to a simmer.
Cook salmon for eight minutes or until cooked to desired doneness.
Once salmon is cooked, remove from water and drain on paper towels
Let rest.
Break salmon into zucchini mixture, and toss to coat.
Lightly dress Fresh Express Organic Baby Arugula and orzo pasta in a small amount of yogurt dressing and separate onto four plates.
Top the arugula with the salmon and zucchini salad.
Drizzle the salad with two teaspoons of the yogurt dressing and serve.