Name: Stadium Sparks: Zesty Seared Salmon with Charred Lemon Broccolini
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5-6 oz) skin-on salmon fillets; 2 tbsp extra-virgin olive oil, divided; 2 lemons, 1 sliced into rounds, 1 for juicing; 1 lb broccolini, trimmed; 1 medium shallot, thinly sliced; 2 garlic cloves, thinly sliced; 1/4 cup fresh parsley, chopped; 1/4 cup Kalamata olives, pitted and halved; 1 tbsp capers, rinsed and drained; 1/4 tsp red pepper flakes; Kosher salt, to taste; Freshly ground black pepper, to taste

Stadium Sparks: Zesty Seared Salmon with Charred Lemon Broccolini

CrushedLemon1034

Inspired by the viral stadium moment, this dish captures the electric, unpredictable energy of a live concert and the bright, zesty mood of a summer night in California. Seared salmon—moist and flaky thanks to a brief salt rest—sits atop a bed of charred broccolini tossed with lemon, briny olives, and capers. The charred lemon slices add a caramelized citrus punch, while the Mediterranean flavors nod to both the shared, communal joy of a stadium crowd and the tangy surprise of an unexpected viral moment. It's a dish that balances drama, freshness, and a little bit of intrigue—perfect for a dinner that will be talked about long after the last bite.

Ingredients

Instructions

Pat salmon fillets dry and season both sides generously with salt and pepper. Let rest at room temperature for 15 minutes (for optimal moisture retention).
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add lemon rounds and cook until charred and caramelized, about 2 minutes per side. Remove and set aside.
In the same skillet, add broccolini and a pinch of salt. Sear, tossing occasionally, until crisp-tender and lightly charred, 4-5 minutes. Transfer to a plate.
Reduce heat to medium. Add remaining 1 tbsp olive oil, shallot, and garlic. Sauté until fragrant, about 1 minute. Stir in olives, capers, and red pepper flakes. Cook for 1 more minute.
Return broccolini and charred lemon to skillet. Toss gently to combine. Squeeze juice from the second lemon over the vegetables. Taste and adjust seasoning with salt and pepper. Transfer mixture to serving platter.
Wipe out the skillet and return to medium-high heat. Add salmon, skin-side down. Press gently to ensure full contact. Cook without moving for 4-5 minutes, until skin is crisp. Flip and cook another 2-3 minutes, until just opaque in the center.
Arrange salmon fillets atop broccolini mixture. Sprinkle with chopped parsley and serve immediately.