Lemony Roasted Salmon with Potatoes and Kale
This easy salmon recipe makes a simple, satisfying supper any night of the week. Salmon, potatoes and kale are roasted with a touch of marinade made from Knorr® Chicken Bouillon and olive oil, then topped with fresh, tangy lemon.
Nutritional Information
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Nutritional Information
| Serving Size 1 serving | |
| Amount Per Serving | |
| Calories | 420 |
| Calories from Fat | 220 |
| Total Fat | 25 g |
| Saturated Fat | 3.5 g |
| Trans Fat | 0 g |
| Cholesterol | 65 mg |
| Sodium | 700 mg |
| Total Carbs | 23 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Protein | 26 g |
| Vitamin A | 70 % |
| Vitamin C | 100 % |
| Calcium | 8 % |
| Iron | 15 % |
- Recipe Serves4
- Preparation Time15 min
- Cooking Time25 min
Ingredients
- 1 Knorr® Chicken flavored Bouillon Cube(s)
- 5 Tbsp. olive oil, divided
- 1 lb. baby red potatoes, quartered
- 1 large bunch kale, coarse stems removed and torn into pieces
- 4 salmon fillets (about 4 oz. ea.)
- 1 lemon, peel finely grated and juiced
Directions
- Preheat oven to 425°. Line rimmed baking sheet with foil; lightly brush with 1 tablespoon oil.
- Crumble Knorr® Chicken Bouillon Cube into small bowl. Add 1 tablespoon oil and mix with fork until combined. Mix in remaining 3 tablespoons oil; set aside.
- Toss potatoes with 2 tablespoons bouillon mixture in large bowl. Place on one side of prepared baking sheet. Roast 10 minutes.
- Toss kale with 1 tablespoon bouillon mixture in large bowl. Place on other side of baking sheet; stir potatoes. Roast 5 minutes.
- Brush salmon with remaining bouillon mixture and season, if desired, with ground black pepper. Place on top of kale. Roast 10 minutes or until fish flakes with a fork and vegetables are tender.
- Drizzle 2 tablespoons lemon juice over fish and kale; sprinkle with lemon peel.
