Zest & juice lemon into a small jar or container with a lid. Set aside.
Combine mayonnaise, 1 tsp lemon juice/zest, parsley, capers, and garlic. Cover and pop into the fridge until serving.
Pour salmon in a bowl and flake with a fork. Add the bread crumbs, eggs, olives, green onions, and Old Bay. Mix well and form into 8 patties, each about ½-inch thick, compacting firmly.
Heat oil in a large skillet over medium-high heat. Fry patties in batches (do not overcrowd the pan) for 3-4 minutes per side, or until nicely browned.
Whisk together salad dressing ingredients together with lemon zest. Shake to mix.
Divide salad greens into (4) containers. Top each with 2 cooled salmon patties and pop into the fridge for easy grab & go throughout the week.
Toss with dressing & top with prepared sauce just before serving.