Roasted Salmon with Potatoes and Kale

Roasted Salmon with Potatoes and Kale

Salmon and vegetables are tossed with a blend of chicken bouillon and oil then roasted until salmon flakes. Garnish with lemon juice and lemon zest.
  • 25 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 4 People


  • 4 Tbsp. (60 mL) oil, PLUS extra for greasing pan, divided
  • 1 Knorr® Chicken Bouillon Cube
  • 1 lb. (450 g) baby red potatoes, quartered
  • 1 large bunch kale, coarse stems removed and torn into pieces
  • 4 salmon fillets (about 4 to 6 oz./125g to 180 g ea.)

  1. Preheat oven to 425°F (220°C). Line rimmed baking sheet with foil; lightly brush with oil.

  2. Crumble Knorr® Chicken Bouillon Cube into small bowl. Add 1 Tbsp (15 mL) oil and mix with fork until combined. Mix in remaining 3 Tbsp (45 mL) oil; set aside.

  3. Toss potatoes with 2 Tbsp. (30 mL) bouillon mixture in large bowl. Place on one side of prepared baking sheet. Roast 10 minutes.

  4. Toss kale with 1 Tbsp. (15 mL) bouillon mixture in large bowl. Place on other side of baking sheet; stir potatoes. Roast 5 minutes.

  5. 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 420.0
Calcium (g) 20.0 %
Carbohydrates (g) 28.0 g
Fat (g) 22.0 g
Fiber (g) 4.0 g
Iron (g) 20.0 %
Protein (g) 30.0 g
Saturated Fat (g) 3.5 g
Sodium (g) 680.0 mg
Sugar (g) 1.0 g
Trans Fat (g) 0.0 g

Tasty Tip: Drizzle 2 Tbsp (30 mL) lemon juice over salmon and kale and sprinkle with finely grated lemon peel before serving.\nEach serving of this dish is an excellent source of vitamin C and a good source of fibre and calcium.

See Nutrition Information for sodium content.

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