Salmon & Kale With Lemon Herb Topping
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Cooking Time
mins -
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Prep time
mins -
Serves
people
- 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)
Herb & Butter Rice
Discover Knorr® Rice Sides: Herb & Butter. Enjoy a rice and pasta blend in a delicate butter sauce with a mixture of herbs. View detailsOpens in new window
- 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!