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Lemony Roasted Salmon with Potatoes and Kale

This easy salmon recipe makes a simple, satisfying supper any night of the week. Salmon, potatoes and kale are roasted with a touch of marinade made from Knorr® Chicken Bouillon and olive oil, then topped with fresh, tangy lemon.
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  • 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



Amount per serving

Calories from Fat220
Total Fat25g
Saturated Fat3.5g
Trans Fat0g
Total Carbs23g
Dietary Fiber3g
Vitamin C100%
Vitamin A70%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 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.