Lemony Roasted Salmon with Potatoes and Kale
-
Cooking Time
mins -
-
Prep time
mins -
Serves
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
Chicken Cube Bouillon
Discover Knorr® Latin Flavors: Chicken Cube Bouillon. Bring out a savory taste in recipes for soups, sauces, vegetables, pasta, and chicken recipes. View detailsOpens in new window
- 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.