Wash and dry all your produce

Slice the radishes thin into delicate little rounds

Cut the grape tomatoes in half

Peel and finely chop 3 cloves of garlic

Grab a small amount of fresh dill and give it a rough chop

In a large bowl, whisk together a splash of vinegar (about 2 tbsp), 1 tsp of sugar, and a pinch each of salt and pepper - taste and adjust if needed

Toss in the sliced radishes and halved grape tomatoes. Stir to coat everything in that bright, tangy marinade. Set aside to soak in the flavor while you move on to the main event

Rinse your tilapia fillets and pat them dry. Season both sides with salt and pepper

Heat a pan over medium heat. Once hot, melt in 2 tbsp of butter (salted is best here)

Toss in the chopped garlic and let it sizzle for about 1 minute until fragrant (careful not to burn it!)

Place tilapia in the pan. Let it cook undisturbed for 4-6 minutes per side, flipping just once, until it's golden, buttery, and cooked to perfection

Before taking it off the heat, sprinkle it with chopped dill and spoon some of that garlicky butter right over the top. Yes, we're basting now

Cut or tear the ciabatta bun into bite-sized pieces for croutons (toast them if desired)

To the bowl with your marinated veggies, toss in all the spring mix and ciabatta pieces. Give it all a gentle toss so every bite has a little bit of everything

Divide your greens between four plates, top each with a piece of that dreamy garlic-dill tilapia, and finish with a generous drizzle of ranch dressing