Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Thinly slice cucumbers into 1/4-inch 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.

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

Pat salmon and shrimp dry with paper towels. Season salmon with Dill-Garlic Spice Blend, remaining garlic salt and pepper. Drizzle all over with 1/2 tbsp (1 tbsp) oil. Drizzle 1 tbsp (2 tbsp) oil over shrimp, then season with salt and pepper. Toss to coat.Add salmon to the grill, skin-side down. Close lid and grill until salmon is cooked through and skin is crispy, 6-7 min.** (TIP: When skin is crispy, it won't stick to the grill!) Carefully transfer salmon to a plate, skin-side up.

Meanwhile, add ciabatta slices and shrimp to the other side of the grill. Cook, flipping shrimp once, until cooked through, 2-3 min per side.** Grill ciabatta until crisp and grill marks form, 2-3 min per side. Transfer ciabatta slices back to the same plate to cool slightly. Transfer shrimp to the plate with salmon.

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

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