Lemony Roasted Salmon with Potatoes and Kale

Lemony Roasted Salmon with Potatoes and Kale

This salmon recipe makes a simple supper. Salmon, potatoes and kale are roasted with a marinade made from Knorr® Chicken Bouillon, olive oil and fresh lemon.
  • 25 mins

    Cooking Time

  • Difficulty

  • 15 mins

    Prep Time

  • 4 People


  • 1 Knorr® Chicken flavored Bouillon Cube(s), crumbled
  • 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

  1. Preheat oven to 425°. Line rimmed baking sheet with foil; lightly brush with 1 tablespoon oil.

  2. 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.

  3. Toss potatoes with 2 tablespoons bouillon mixture in large bowl. Place on one side of prepared baking sheet. Roast 10 minutes.

  4. Toss kale with 1 tablespoon 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.

  6. Drizzle 2 tablespoons lemon juice over fish and kale; sprinkle with lemon peel.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 420.0
Calcium (g) 8.0 %
Carbohydrates (g) 23.0 g
Cholesterol (g) 65.0 mg
Fat (g) 25.0 g
Fiber (g) 3.0 g
Iron (g) 15.0 %
Protein (g) 26.0 g
Saturated Fat (g) 3.5 g
Sodium (g) 700.0 mg
Sugars (g) 2.0 g
Trans Fat (g) 0.0 g
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