- Preparation Time : 15 mins | Cooking Time : 25 mins | Makes 4 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 420.0 |
| Total Fat | 25.0 g |
| Saturated Fat | 3.5 g |
| Cholestrol | 65.0 mg |
| Sodium | 700.0 mg |
| Total Carbs | 23.0 g |
| Dietary Fiber | 3.0 g |
| Sugars | 2.0 g |
| Protein | 26.0 g |
Ingredients List
- 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
DIRECTIONS
-
Preheat oven to 425°. Line rimmed baking sheet with foil; lightly brush with 1 tablespoon oil.
-
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.
-
Toss potatoes with 2 tablespoons bouillon mixture in large bowl. Place on one side of prepared baking sheet. Roast 10 minutes.
-
Toss kale with 1 tablespoon bouillon mixture in large bowl. Place on other side of baking sheet; stir potatoes. Roast 5 minutes.
-
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.
-
Drizzle 2 tablespoons lemon juice over fish and kale; sprinkle with lemon peel.
