Skip to content
Looking for something?

Roasted Salmon with Potatoes and Kale

  • Cooking Time

  • Difficulty

  • Recipe Makes

  • Prep time

  • Recipe Makes

Nutritional information


Amount per serving

Total Fat22g
Saturated Fat3.5g
Trans Fat0g
Total Carbs28g
Dietary Fiber4g
Vitamin C240%
Vitamin A230%
  • 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.