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

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

Heat a large non-stick pan over medium heat. 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, turning occasionally, until browned on all sides, 5-6 min.**Carefully transfer salmon to a plate, skin-side up.

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

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