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In a food processor, pulse raw salmon (skin removed), sun-dried tomatoes, garlic, lemon zest, parsley, parmesan, egg, paprika (if using), bread crumbs, salt, and pepper until finely chopped but not over puréed.
Form into 6–8 patties, about ½ to ¾ inch thick. Chill in the fridge for 20–30 minutes to firm up — this step is essential when using raw fish.
Heat a pan over medium.
Add a generous drizzle of olive oil. Fry the patties for 4–5 minutes per side over medium heat until golden, crisp, and cooked through (internal temp should reach 145°F / 63°C if checking). Add in the lemon as well to char.
Toss fennel, arugula, and tomatoes with olive oil, honey, lemon juice, salt, and pepper.
Spread a spoonful of Greek yogurt onto each plate. Drizzle with olive oil. Squeeze lemon. Top with 1–2 fishcakes. Add salad on the side. Garnish fishcakes with microgreens, and optionally finish with fennel fronds or flaky salt.