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Salmon & Kale With Lemon Herb Topping

  • Cooking Time

  • Prep time

  • Serves

  • 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!