Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat.

Pat salmon* dry with paper towels and season all over with half the Southwest Spice Blend (you’ll use the rest in the next step), salt, and pepper.

Add salmon to pan, skin sides down; cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.

Turn off heat; transfer salmon to a plate. (Reserve pan for Step 3.)

While salmon cooks, wash and dry produce.

Quarter lime. Drain corn and pat dry with paper towels. Trim and halve cucumber lengthwise; thinly slice crosswise. Dice tomato into ½-inch pieces. Trim and thinly slice scallions. Roughly chop cilantro. 

In a large bowl, combine ranch dressing, remaining Southwest Spice Blend, a drizzle of olive oil (large drizzle for 4 servings), and a squeeze of lime juice. Set aside until ready to use.

Add corn to pan used for salmon over medium-high heat; cook, stirring occasionally, until charred in spots, 1-3 minutes. TIP: Cover pan if corn begins to pop.

To bowl with dressing, add mixed greens, charred corn, cucumber, tomato, scallions, and cilantro. Toss until everything is evenly coated.

Taste and season with salt, pepper, and a squeeze of lime juice if desired.

Divide salad between bowls; top with salmon and serve with remaining lime wedges on the side.