Salmon cutlets with salad

Ingredients:

• 3 cans of 200 gr. canned salmon
• 1 cup frozen corn, thawed
• 1 large egg, lightly beaten
• 0.5 tbsp. breadcrumbs
• 5 tbsp tartar sauce + extra for serving (optional)
• 2 tbsp canned roasted sweet peppers, chopped
• 1 tbsp chopped fresh parsley
• 1 teaspoon finely grated lemon zest
• 1 teaspoon Old Bay seasoning
• 1 tbsp freshly squeezed lemon juice + lemon wedges for serving
• 3 tablespoons extra-virgin olive oil
• 8 cups (about 220 g) mixed small salad greens

Preparation:

1. Preheat oven to 200°C.
2. In a large bowl, combine the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, roasted red pepper, parsley, lemon zest, and 3/4 teaspoon Old Bay seasoning. Gently form into eight 2-cm-thick patties and freeze until firm, about 5 minutes.
3. Meanwhile, prepare the sauce.:
   
   In a large bowl, combine the remaining 2 tablespoons tartar sauce, lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay seasoning, and black pepper to taste. Place the remaining 5 tablespoons breadcrumbs in a shallow bowl. Dredge the salmon cutlets in the breadcrumbs, coating them on both sides.
4. In a large oven-safe nonstick skillet, heat the olive oil over medium-high heat. Add the salmon patties and cook until golden brown, 3-4 minutes per side. Transfer the skillet to the oven and bake until heated through, another 6-8 minutes.
5. Add the salad greens to the bowl with the dressing and toss. Serve the fish cakes with the salad, tartar sauce, and lemon wedges.