• Before starting, wash and dry all produce.
• Thinly slice radishes into rounds.
• Cut tomato into 1/2-inch pieces.
• Tear or cut ciabatta into 1-inch pieces. (TIP: Tearing the ciabatta into rustic pieces creates nooks and crannies that are perfect for turning into toasted croutons!)
• To a medium bowl, add ciabatta and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.

• 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 radishes, then toss to combine.

• Heat a large non-stick pan over medium.
• When hot, add ciabatta. Cook for 3-5 min, stirring occasionally, until browned on all sides. 
• Transfer to a plate. 

• Reheat the same pan over medium.
• While the pan heats, pat salmon dry with paper towels.
• Season with Dill-Garlic Spice Blend, remaining garlic salt and pepper. Drizzle all over with 1/2 tbsp (1 tbsp) oil.
• When the pan is hot, add salmon. Cook for 5-6 min, turning occasionally, until browned on all sides.**
• Carefully transfer salmon to a plate, skin-side up.

• To the bowl with marinated veggies, add spring mix and half the croutons, then toss to combine.

• Divide salad between plates. Top with salmon.
• 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.