Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut or tear ciabatta into 1/2-inch pieces.Add croutons, 1 tbsp (2 tbsp) oil, 1/2 tsp (1 tsp) garlic salt and pepper in a large bowl. Toss to combine.Arrange on an unlined baking sheet. Toast in the top of the oven, stirring halfway through, until lightly golden, 10-12 min.

Meanwhile, halve cucumber lengthwise, then cut into 1/2-inch half-moons.Cut four sections off nectarines, avoiding the pit. Cut each section into 1/2-inch pieces.Whisk together mustard and honey in a small bowl. Set aside.

Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper. Arrange salmon on a parchment-lined baking sheet. Spread over half the honey-mustard sauce. Roast in the middle of the oven until cooked through, 7-10 min.**

Meanwhile, whisk vinegar, 2 tbsp (4 tbsp) oil and remaining honey-mustard sauce to a large bowl.Add nectarines, cucumbers and spring mix. Set aside.

Add croutons to salad, then toss to combine. Season with salt and pepper, to taste.Gently remove and discard skin from salmon, if desired.Divide salad between plates.Serve honey-mustard salmon alongside.