In a food processor, add the carrots and pulse a few times until they’re finely chopped. Scrape them out and set aside. Next, use the food processor to pulse the shallot and parsley until finely chopped. Set aside. If using spinach, defrost it in the microwave, squeeze out the liquid, and set aside.

Roughly dice the salmon fillet and transfer it to the food processor. Pulse a few times until the texture is chopped but still a bit chunky. Transfer to a large mixing bowl.

Add the carrots, shallot, parsley, spinach (if using), egg, lime zest and juice, curry paste, salt, garlic powder, onion powder, olive oil, and chili powder (if using) to the salmon. Use your hands to thoroughly combine everything, stirring in one direction. The mixture will feel loose at first, but after a few minutes of mixing, it will start to bind together.

Use a ¼ cup measuring scoop to portion the mixture and place it onto a large lined sheet pan. To shape the cakes, it helps to lightly grease your hands with olive oil—this makes it easier to form the patties and prevents them from falling apart.

Preheat a large nonstick pan over medium-low heat until it feels warm. Add 2 tablespoons of oil. Place the patties into the pan, leaving space between them—you may need to cook them in batches. Turn the heat up to medium. Cook the first side for 3 minutes, then flip and cook the second side for 2 minutes for a medium-rare center, or 3 minutes if you prefer them well-done.

Divide the salad greens onto individual serving plates. Place the salmon cakes on top and drizzle with ranch dressing. Serve extra dressing on the side. Serve the cakes hot or warm.