Name: Viral Citrus-Kissed Salmon with Scandalous Romesco & Foxborough Summer Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets (about 5 oz each), skin-on; 1 large orange, zested and juiced; 1 lemon, zested and juiced; 2 tbsp olive oil, plus more for drizzling; 1 tsp flaky sea salt; 1/2 tsp black pepper; 1 small bunch fresh dill, roughly chopped (reserve fronds for garnish); 1/2 cup roasted red peppers (jarred, drained); 1/4 cup toasted almonds; 1 medium garlic clove; 1 tbsp sherry vinegar (or white wine vinegar); 1/4 tsp smoked paprika; 2 tbsp extra-virgin olive oil (for romesco); 5 oz arugula; 1 cup cherry tomatoes, halved; 1 small cucumber, thinly sliced; 1/4 small red onion, thinly sliced; 1/4 cup feta cheese, crumbled (optional); 2 tbsp capers, rinsed and drained; 1 tbsp red wine vinegar; 1 tbsp olive oil (for salad)

Viral Citrus-Kissed Salmon with Scandalous Romesco & Foxborough Summer Salad

CrushedLemon1034

Inspired by a viral moment of tension and intrigue at a Coldplay concert, this pescatarian dinner brings drama and brightness to your table. Citrus-kissed salmon gets a savory, scandalously good romesco—smoky, nutty, and vibrant—while a crisp, peppery salad offers a refreshing counterpoint. The dish balances salt, fat, acid, and heat, echoing the highs and lows of a night that set the internet abuzz. Each bite is a play of contrasts: tender, juicy fish; crunchy, tangy salad; and a sauce that's bold enough to steal the show. Perfect for a summer night in California, with just enough flair to be talked about long after dinner.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat salmon fillets dry. Combine orange zest, lemon zest, half the orange juice, half the lemon juice, 2 tbsp olive oil, salt, pepper, and half the chopped dill in a small bowl. Rub mixture over salmon. Let sit at room temp 10 minutes to salt early and build flavor.
While salmon marinates, make the romesco: In a food processor, combine roasted red peppers, almonds, garlic, sherry vinegar, smoked paprika, and 2 tbsp olive oil. Process until mostly smooth but still textured. Taste and adjust with salt or vinegar for acid balance.
Arrange salmon skin-side down on prepared sheet. Roast 10–12 minutes, until just opaque and flaking. Broil 1–2 minutes for crispy skin, if desired. Spoon reserved citrus juice over hot fillets to cut richness and amplify flavor.
Meanwhile, in a large bowl, toss arugula, cherry tomatoes, cucumber, red onion, feta (if using), capers, red wine vinegar, and 1 tbsp olive oil. Taste and adjust seasoning.
To serve: Spoon a generous dollop of romesco on each plate. Top with salmon fillet. Garnish with dill fronds and a kiss of olive oil. Serve with Foxborough summer salad alongside.
Taste everything before serving and adjust with extra citrus, salt, or oil if needed to balance flavors.