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

Serves

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.)

Preheat oven to 425°F (220°C). Line rimmed baking sheet with foil; lightly brush with oil.
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.
Toss potatoes with 2 Tbsp. (30 mL) bouillon mixture in large bowl. Place on one side of prepared baking sheet. Roast 10 minutes.
Toss kale with 1 Tbsp. (15 mL) 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.

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.Each 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.