1
Preheat the oven to 375°F.
2
In a large skillet, heat the olive oil and garlic until the garlic starts to toast and turn golden. Add the piquillo peppers and cook for 5 minutes on medium-low heat, stirring regularly. Add the sherry vinegar, salt and almonds. Cook for 5 minutes, then turn off the heat and let the sauce sit on the stove for 10 minutes. Transfer to a blender and blend until smooth and fluffy. Season to taste.
3
Dry the salmon with paper towels and sprinkle with salt and pepper. Heat a large skillet or grill over medium heat with 1 tablespoon oil. When hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes.
4
Add all of the citrus vinaigrette ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
5
Combine all of the chickpea salad ingredients and the citrus vinaigrette in a bowl. Season to taste.
6
To serve, divide the chickpea salad between plates. Top with salmon and drizzle with romesco sauce.