• Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.

• Thinly slice cucumbers into rounds.
• Cut ciabatta into 1/2-inch slices.
• Transfer ciabatta slices to a plate. Brush with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
• Cut tomato into 1/2-inch pieces.

• To a large bowl, add vinegar, half the garlic salt, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with pepper, then whisk to combine.
• Add tomatoes and cucumbers, then toss to combine.

• Pat salmon dry with paper towels. Season with Dill-Garlic Spice Blend, remaining garlic salt and pepper. Drizzle with 1/2 tbsp (1 tbsp) oil.
• Add salmon to the grill, skin-side down. Close lid and grill 6-8 min, until salmon is cooked through and skin is crispy.** (TIP: When the skin is crispy, it won't stick to the grill.) 
• Carefully transfer salmon to a plate, skin-side up.

• Meanwhile, add ciabatta slices to the other side of the grill.
• Close lid and grill 2-3 min per side, until ciabatta is crisp and grill marks form.
• Transfer ciabatta slices back to the same plate to cool slightly.

• Cut or tear cooled ciabatta into 1/2-inch pieces.
• To the bowl with marinated veggies, add spring mix and half the croutons, then toss to combine.

• Divide salad and salmon between plates.
• Drizzle ranch dressing over top.
• Sprinkle remaining croutons over top.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.