Pat salmon* dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down, and 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.

Transfer salmon to a plate.

While salmon cooks, wash and dry produce.

Halve, core, and thinly slice apple. Open package of beets and drain off any excess liquid.

Halve ciabatta; toast until golden brown.

Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10 seconds; stir in garlic powder, salt, and pepper. TIP: Microwave the butter in 5-second intervals to avoid melting.

Spread garlic butter onto cut sides of ciabatta.

In a second small bowl, whisk together mayonnaise, horseradish paste, mustard, vinegar, and ½ tsp sugar (1 tsp for 4 servings).

In large bowl, toss mixed greens, apple, beets, and walnuts with as much horseradish dressing as you like.

Divide salad between bowls and top with salmon. Serve with garlic ciabatta on the side.