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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.
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25 mins
Cooking Time
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Easy
Difficulty
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15 mins
Prep Time
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4 People
Serves
- 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 |
Let’s get cooking
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Preheat oven to 425°. Line rimmed baking sheet with foil; lightly brush with 1 tablespoon oil.
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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.
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Toss potatoes with 2 tablespoons bouillon mixture in large bowl. Place on one side of prepared baking sheet. Roast 10 minutes.
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Toss kale with 1 tablespoon bouillon mixture in large bowl. Place on other side of baking sheet; stir potatoes. Roast 5 minutes.
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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.
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Drizzle 2 tablespoons lemon juice over fish and kale; sprinkle with lemon peel.
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What you’ll need
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