salmon, 60 pounds, plenty
chicken thighs, 250 plenty
If it is a summer wedding, poached chilled salmon would be very appropriate and save you oven time while avoiding overcooking.

rolls/bread, 30 pounds, get good ones!
butter, 7 pounds

pasta casserole, 1 pound pasta per 12, 1 quart sauce per pound, 1/2-1 pound cheese per pound

fruit salad, Consider fruit trays, prettier, hold better, leftovers more usable, see the fruit tray page. 2 times the deluxe tray for 100 would be plenty, could be part of the appetizer plan, see recommendation below

pasta salad, start with 15 pounds dry pasta
broccoli slaw, 6 gallons
green salad, use plan for 100 page, 2 1/2 times amount for 100
marinated veggie salad, 6 gallons

Please consider an appetizer plan and here is why:

A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area serves about 100 guests.

You will need about 3 people in the kitchen and 15 out front to set up, serve, and clean up the party. Some will not attend the wedding, they will be serving. Also, please read the wedding dinner article to help with your planning.