20 ounces canned skinless, boneless pink salmon
1/4 cup whole-wheat panko breadcrumbs
2 tablespoons plus 1 1/2 tsp grainy mustard, divided
2 tablespoons light mayonnaise
1 1/2 tablespoons chopped dill, divided
1 tbsp plus 1/2 tsp finely chopped shallot
2 teaspoons capers, chopped
2 tablespoons extra-virgin olive oil, divided
1/4 cup 2-percent-fat Greek yogurt
2 tablespoons lemon juice, divided
2 cups baby arugula
Lemon wedges, for serving
Heat oven to 400°. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tbsp mustard, mayonnaise, 1 tbsp dill, 1 tbsp shallot and capers until well combined. Form into 8 patties (1/3 cup each); let rest 5 minutes.
In a large, ovensafe pan over medium-high heat, heat 1 tbsp oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yogurt, 1 tbsp lemon juice and remaining 1 1/2 tsp mustard, 1/2 tbsp dill and 1/2 tsp shallot; season with salt and black pepper.
Toss arugula with remaining 1 tbsp oil and 1 tbsp lemon juice, and salt and pepper. Serve salmon cakes with yogurt sauce, arugula salad and lemon wedges.