• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Thinly slice radishes.
• Cut ciabatta into 1/2-inch cubes.

• To an unlined baking sheet, add ciabatta and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat.
• Toast in the middle of the oven 5-6 min, stirring halfway through, until lightly golden.
• When croutons are done, transfer to a plate to cool slightly.

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook 5-6 min, stirring occasionally, until deep golden.
• Remove from heat, then transfer corn to a plate to cool.

• Meanwhile, to a large bowl, add vinegar, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil. Season with salt, then whisk to combine. (TIP: Add a pinch of sugar to dressing, if desired.)
• Add radishes, then toss to coat. Set aside.

• Pat salmon dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning.
• Heat the same pan (from step 3) over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.** 
• When salmon is done, remove from heat, then break salmon up into large flakes, removing and discarding skin.
• Transfer salmon to the plate with corn. Set aside to cool slightly.

• To the large bowl with marinated radishes, add spring mix and croutons. Toss to combine.
• Divide salad between plates. Top with salmon and charred corn.
• Drizzle ranch dressing over top.

If you opted to add salmon, pat dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.** When salmon is done, break salmon up into large pieces, removing and discarding skin. Transfer salmon to the plate with corn.