• Before starting, preheat the oven to 450˚F. Wash and dry all produce. 
• Cut or tear ciabatta into 1/2-inch pieces.
• To a large bowl, add croutons, 1 tbsp (2 tbsp) oil, 1/2 tsp (1 tsp) garlic salt and pepper. Toss to combine.
• Arrange on an unlined baking sheet. Toast in the top of the oven for 8-10 min, stirring halfway through, until lightly golden.

• Meanwhile, peel clementine, then separate into segments.
• Trim ends of celery, then cut into 1/4-inch slices. 
• In a small bowl, whisk together mustard and honey. Transfer half to a large bowl. Set aside.

• Pat salmon dry with paper towels. Season with salt and pepper.
• On a parchment-lined baking sheet, arrange salmon, skin-side down. 
• Spread the honey-mustard sauce from the small bowl on to tops of salmon. 
• Roast in the middle of the oven for 7-10 min, until cooked through.**

• Meanwhile, to the large bowl with honey-mustard sauce, add vinegar and 2 tbsp (4 tbsp) oil. Whisk to combine.
• Add clemintines, celery, cranberries and spring mix. Set aside.

• Add croutons to the salad, then toss to combine. Season with salt and pepper. 
• Gently remove and discard skin from salmon. Break salmon up into chunks, if you like.
• Divide salad and honey-mustard salmon between plates.

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.