In food processor, place all ingredients except vinegar and oil. Pulse until kale and parsley are finely chopped. Add vinegar.

With processor running, slowly add oil in a thin, steady stream until mixture is creamy.

Cover and keep chilled, and whisk before using.

Preheat oven to 375 F.

Combine salmon and 2 Tbsp of oil. Toss to coat.

On parchment-lined sheet pan(s), place salmon in single layer.

Bake until internal temperature reaches 145 F, 8 to 10 minutes. Cool and flake salmon with a fork.

Combine eggs, mayonnaise and parsley. Whisk until well blended.

Add flaked salmon and bread crumbs. Mix gently. Do not overmix.

Portion salmon mix and shape each portion into 4" round cakes (4 oz).

Preheat flat-top griddle to 350 F.

On griddle or in sauté pan over medium-high heat, heat remaining oil.

Cook salmon cakes until golden brown and internal temperature reaches 160 F, 3 to 4 minutes on each side.

Toast rolls if desired. Spread 2 Tbsp Kale Chimichurri on each side of rolls. Layer bottom half of roll with spinach, tomato slice, salmon cake and top half of roll.