Salmon & Kale With Lemon Herb Topping
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Cooking Time
mins -
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Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Calories370
Total Fat12g
Saturated Fat2g
Trans Fat0g
Cholesterol60mg
Sodium480mg
Total Carbs38g
Dietary Fiber2g
Sugars4g
Protein28g
Vitamin D0mcg
Calcium105mg
Iron3mg
Potassium905mg
- 1/4 cup chopped flat-leaf parsley
- 1 clove garlic, minced
- 1 1/2 tsp. grated lemon peel
- 1 lb. salmon fillets, cut into 2-inch pieces
- 1 Tbsp. oil
- 1 cup sliced red onion
- 2 cups water
- 1 package Knorr® Rice Sides™ - Herb & Butter
- 1 package (5 oz.) baby kale, (6 packed cups)
- 1 COMBINE parsley, garlic and lemon peel in small bowl; set aside.
- 2 SEASON salmon, if desired, with salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook salmon, turning once, until golden and fish flakes with a fork, about 4 minutes. Remove and set aside.
- 3 ADD onion to same skillet and cook just until tender, about 2 minutes. Remove and set aside. Add water and Knorr® Rice Sides™ - Herb & Butter to same skillet and bring to a boil. Reduce heat and simmer covered 7 minutes or until rice is tender, adding baby kale and onion during last 2 minutes cook time. Stir in salmon and sprinkle with parsley mixture; now it's delicious. Dig in!