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Marinate the salmon in the maple syrup, apple cider vinegar, dijon mustard, garlic powder, salt and pepper for at least 30 minutes.
Air fry the salmon until slightly browned and the internal temperature reaches 130°F, flipping halfway and brushing with more marinade.
Make the maple roasted pecans by tossing the pecans with 2 tbsp maple syrup, ½ tsp salt and ½ tsp pepper, then baking at 350°F for about 5 minutes, mixing halfway through.
Make the dressing by combining the diced shallot, ¼ cup maple syrup, 3 tbsp apple cider vinegar, 1 tbsp dijon mustard, 3 tbsp olive oil, 1 tsp salt and 1 tsp pepper.
Assemble the bowl with the cooked orzo, arugula, crumbled goat cheese, maple glazed salmon and maple roasted pecans. Drizzle the maple dijon dressing over the top.