1. Center a rack in oven and heat to 375 degrees. In a large bowl, mix 1 tablespoon oil, the seasoning, butter, and 1/4 teaspoon each salt and pepper until smooth. Add bread and toss to coat, pressing seasoning mixture into bread to adhere. Spread onto a parchment-lined baking sheet and bake until golden brown, 15 to 20 minutes, tossing halfway through. Let cool completely.
2. Meanwhile, bring a medium saucepan of water to a boil; fill a bowl with ice water and set aside. Gently add eggs to saucepan and cook 8 minutes, then transfer to ice bath to cool. Peel and halve eggs, then set aside.
3. In a large bowl, whisk mustard, dill, lemon juice, and remaining 3 tablespoons oil until blended, then season with salt and pepper to taste. Transfer half of dressing to a small bowl, then add lettuce, cucumber, and onion and toss to coat.
4. Transfer salad to a serving platter and top with salmon, avocado, eggs, and croutons. Drizzle with reserved dressing and sprinkle with more seasoning before serving.
Source: Hannaford fresh Magazine, May-June 2021