Ingredients
4 ounces goat cheese, softened
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons grated lemon zest, plus 4 teaspoons fresh juice and wedges for serving
1/2 teaspoon dried oregano
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 pound skinless salmon fillets (preferably wild Alaskan), roughly chopped
4 cups baby spinach or baby-greens mix, tough stems trimmed
1/2 English cucumber, seeded and cut into 3/4-inch pieces (1 1/2 cups)
8 small tomatoes, such as Campari or cocktail, quartered (2 cups)
Warmed flatbread, such as pita, naan, or lavash, for serving
Preparation
In a bowl, mash together goat cheese, 2 tablespoons oil, 1 teaspoon lemon juice, and oregano. Season with salt and pepper. Pulse half of salmon to a paste in a food processor. Add 2 cups spinach, remaining salmon, lemon zest, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper; pulse to barely combine. Shape mixture into four 3/4-inch-thick patties.
Toss together cucumber, tomatoes, and remaining 2 cups spinach. Add 2 tablespoons oil and remaining 1 tablespoon lemon juice. Season.
Heat a large nonstick or cast-iron skillet over medium-high. Add remaining 2 tablespoons oil. Cook patties until golden and cooked through, 3 to 4 minutes a side. Serve alongside salad with goat-cheese mixture, flat-bread, and lemon wedges.
