Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat. Dill Guide for Step 3 (dbl for 4 ppl): 1 tsp mildly dilly, 1/2 tbsp medium-dilly and 1 tbsp extra-dilly! Halve cucumbers lengthwise, then cut into 1/2-inch half-moons. Core, then cut apple into 1/2-inch pieces. Finely chop dill. Halve ciabatta. Brush both sides of ciabatta with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.

Whisk together mayo, half the sour cream (use all for 4 ppl), vinegar and 1/2 tsp sugar (dbl or 4 ppl) in a large bowl. Stir in 1/2 tbsp dill. (NOTE: Reference Dill Guide.) Season with salt and pepper, then set aside.

Add ciabatta to the grill. Grill until toasted, 1-2 min per side. (NOTE: Keep an eye on ciabatta so that they don't burn!) Transfer to a plate and set aside to cool.

Pat salmon dry with paper towels, Drizzle with 2 tsp oil (dbl for 4 ppl). Season with 1/2 tbsp Lemon-Pepper Seasoning (dbl for 4 ppl). Arrange a sheet of foil on the grill. Add salmon to foil. Close lid and grill until salmon is cooked through, carefully flipping once, 4-5 min per side.\*\*

Cut ciabatta into 1/2-inch croutons. Add spring mix, apples, cucumbers and half the croutons to the large bowl with dressing. Toss to combine. Divide between plates. Top with salmon and the remaining croutons.