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

Add tzatziki and 1/2 tbsp water (dbl or 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Set aside.

Add ciabatta to the grill. Close lid and grill until toasted, 1-2 min per side. (TIP: Keep an eye on ciabatta so they don't burn!) Transfer to a cutting board 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) and salt. Add salmon to the grill, skin-side down. (NOTE: Don't overcrowd your grill! Grill in batches, if necessary.) Close lid and grill until salmon is cooked through, 6-7 min.** Transfer salmon to a plate and cover to keep warm.

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