Mediterranean Salmon with Olives, served with Orecchiette with Chickpeas and Greens and Citrus Kale Salad
Serves: 4
Active Time: 25 minutes
Total Time: 60 minutes
This is a multi-part meal and we recommend trying all meal components together! See detailed recipes below.
Click here to download the full nutrition and environmental analysis
Mediterranean Salmon with Olives
This simple recipe showcases Mediterranean flavors at their finest, with a quick, weeknight-friendly preparation method that features responsibly farmed salmon. To round out the meal, we suggest serving the salmon with a leafy green, like in a kale citrus salad, and healthy whole grain, like whole grain orecchiette . To know you’re buying farmed salmon raised to the highest environmental and social standards, look for the Aquaculture Stewardship Council logo. An Oldways recipe and photo, created in partnership with the Global Salmon Initiative.
Active time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Ingredients
- 1 lemon
- 1 tbsp extra virgin olive oil
- 1 lb farmed salmon
- ¾ tsp red pepper flakes
- ¼ tsp fennel seeks
- ½ tsp salt
- ¼ cup pitted olives
- Optional for garnish: fresh herbs, such as basil or parsley
Instructions
- Preheat oven to 425°F.
- Zest the lemon and then juice it. Reserve the zest and half of the juice for another recipe, such as the Orecchiette with Chickpeas and Greens.
- Lightly coat a baking sheet with olive oil, then place the salmon on the baking sheet skin side up (to coat the top with olive oil) then flip it over so that the skin side is facing down. Season the salmon the red pepper flakes, fennel seeds and salt, then drizzle half of the lemon juice (about 2 tablespoons) on top. Scatter the olives on the baking sheet around the fish.
- Bake for approximately 15-20 minutes, or until the fish flakes easily with a fork.
- Garnish with fresh herbs before serving, if desired.
Sustainability Tip
If you have leftovers, toss the extra salmon into the kale salad or orecchiette (whatever's left over!). It will make for a hearty lunch the next day.
Environmental Footprint
Four servings of this recipe amounts to:
2,907.52 gCO2e
1,389.84 liters water
This Planetary Plate’s total environmental footprint is 5,505.52 gCO2e and 5,470.42 liters water (four servings). For comparison, spaghetti & meatballs with a salad amounts to 21,680.46 gCO2e and 8,561.87 liters of water (four servings).
Orecchiette with Chickpeas and Greens
This recipe is from Puglia, the heel of Italy’s boot and the heart of its olive oil production, and is the perfect healthy Mediterranean pasta meal. Delicious al-dente orecchiette pasta is tossed with ample green vegetables, along with chickpeas (for protein), lemon juice (for brightness) and olive oil (for flavor and richness). Feel free to make use of the leftover lemon zest and lemon juice from the Mediterranean Salmon with Olives recipe in this dish to cut down on food waste. The broccoli rapini cooks in the same water as the pasta to save water and flavor! An Oldways recipe and photo, created in partnership with the Global Salmon Initiative.
Active time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Ingredients
- 1 lb broccoli rapini (also known as broccoli rabe), washed and coarsely chopped
- 10 oz dried whole grain orecchiette pasta
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, finely chopped
- ½ tsp red pepper flakes
- 15 oz can chickpeas, drained and rinsed
- Zest of 1 lemon (reserved from the Mediterranean Salmon with Olives recipe)
- Juice of ½ lemon (reserved from the Mediterranean Salmon with Olives recipe)
- Salt and pepper to taste
- Grated Pecorino cheese (about 1 ounce)
Instructions
- Bring a large pot of lightly salted water to a boil and add the broccoli rapini and pasta. Cook for about 11 minutes, until the pasta is al dente. Reserve 1 cup of the cooking water, then drain in a large colander.
- While the pasta and broccoli rapini are cooking, heat a large pot over medium-low heat. Add the olive oil and swirl to coat. Add the garlic and red pepper flakes and stir until fragrant (about 1 minute), then add the chickpeas.
- Add the drained pasta and broccoli rapini into the chickpea mixture and toss to combine, adding the reserved cooking water a few tablespoons at a time if needed. Add the lemon zest and lemon juice. Taste and adjust seasoning, adding salt and pepper if needed. Garnish with grated Pecorino cheese before serving.
Sustainability Tip
Don't forget to use the entire broccoli rabe! Using the whole vegetable (not just the florets), will make sure you get plenty of healthy veg and help reduce food waste.
Environmental Footprint
Four servings of this recipe amounts to:
1,877.66 gCO2e
2,888.28 liters water
This Planetary Plate’s total environmental footprint is 5,505.52 gCO2e and 5,470.42 liters water (four servings). For comparison, spaghetti & meatballs with a salad amounts to 21,680.46 gCO2e and 8,561.87 liters of water (four servings).
Kale Salad with Sunflower Seeds, Cara Cara Oranges and Citrus Vinaigrette
Citrus fruits are a key ingredient in Mediterranean cuisine, adding sweetness, brightness and acidity to any dish. In this recipe, we used pink Cara Cara oranges, making use of both the zest and the juice to reduce food waste. However, any variety of orange (such as navel oranges or blood oranges) will work. Massaging the kale leaves before adding the dressing is a key step to make the leaves more tender and inviting. Once you try massaged kale, you’ll never go back to making kale salads the old way again. For a protein boost, pair this salad with the Mediterranean Salmon with Olives. An Oldways recipe and photo, created in partnership with the Global Salmon Initiative.
Active time: 15 minutes
Cooking time: 0 minutes
Total time: 15 minutes
Ingredients
- 2 large oranges (Cara Cara oranges preferred)
- ¼ cup extra virgin olive oil, divided
- ⅜ tsp salt, divided
- ¼ tsp pepper
- 2 bunches kale, preferably lacinto kale (also known as Tuscan kale or dinosaur kale)
- ¼ cup sunflower seeds
Instructions
- Using a zester, grate 1 teaspoon of zest from one of the oranges and set aside. Cut one of the oranges in half and use a juicer or a pair of tongs to juice it, enough to yield about 2 tablespoons of juice. Peel and slice the remaining 1 ½ oranges into thin wedges and set aside.
- To make the citrus vinaigrette, whisk together the orange zest, orange juice, 3 tablespoons of the extra virgin olive oil, ¼ teaspoon of the salt and pepper.
- Remove the tough stems from the kale and slice the leaves into bite-sized ribbons. In a large bowl, massage the remaining 1 tablespoon of olive oil into the kale along with the remaining 1/8 teaspoon salt using your fingers to squeeze and rub the kale leaves for about 4 minutes, until the leaves start to soften.
- Drizzle the citrus vinaigrette over the massaged kale, then top with orange slices and sunflower seeds before serving.
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