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Roasted Salmon with Potatoes and Kale

Roasted Salmon with Potatoes and Kale

Flavourfully Wholesome
  • Cook

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  • 4 Tbsp. (60 mL) Becel® 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 fresh salmon filets (about 4 to 6 oz./125g to 180 g ea.)



Amount per serving

Total Fat22 g
Saturated Fat3.5 g
Trans Fat0 g
Cholesterol65 mg
Sodium680 mg
Total Carbs28 g
Dietary Fiber4 g
Sugars1 g
Protein30 g
Calcium20 %
Iron20 %
Vitamin C240 %
Vitamin A230 %

Let's Get Cooking

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