Heat the oven to 275 degrees F. Coat the bottom of a baking dish with 1½ teaspoons olive oil. Pat the salmon dry, place in the baking dish, coat with 1½ teaspoons olive oil, and sprinkle evenly with salt. Roast for 20 minutes, until cooked through. Remove from oven and flake.
In a large bowl, combine the salmon, egg, parsley, and dill. Season with salt and pepper.
Mix in bread crumbs and gently fold to combine, taking care not to over-work the mixture. Form two large patties and set aside.
In a large skillet over medium-high heat, warm 1 tablespoon olive oil until shimmering. Gently place patties into the skillet and cook, undisturbed, for three to four minutes or until a golden brown crust has formed. With a large spatula, flip carefully and cook an additional three to four minutes or until browned. Remove and set aside on a paper towel-lined plate.
In a large bowl, combine lettuce, cucumber, cherry tomatoes, olives, and red onion. Add in half the tzatziki sauce and toss to combine. Plate salad and top with salmon patties. Drizzle remaining tzatziki over the top.
Photography by Jillian Guyette. Recipe development by Robert Luessen.