Salmon with Escarole and Wild Rice Salad

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3/4 cup quick-cooking wild rice mix

1/2 large head escarole, shredded

1/2 small red onion, sliced

1/2 cup chopped fresh parsley

1/4 cup sliced sun-dried tomatoes (not oil-packed; about 8)

1/4 cup roasted salted pistachios, roughly chopped

2 tablespoons lemon juice, plus lemon wedges for serving

2 tablespoons plus 2 teaspoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 ounces herbed goat cheese, crumbled (about 1/2 cup)

4 skin-on salmon fillets (about 4 ounces each)