Lemony Roasted Salmon with Potatoes and Kale

Lemony Roasted Salmon with Potatoes and Kale

Preparation Time15 mins Cooking Time25 mins Makes 4 servings

This salmon recipe makes a simple supper. Salmon, potatoes and kale are roasted with a marinade made from Knorr® Chicken Bouillon, olive oil and fresh lemon.

Nutritional Information


420 (1 serving)

Calories from Fat

220 (1 serving)

Total Fat

25g (1 serving)

Saturated Fat

3.5g (1 serving)


65mg (1 serving)


700mg (1 serving)

Total Carbs

23g (1 serving)

Dietary Fiber

3g (1 serving)


2g (1 serving)


26g (1 serving)


8% (1 serving)


15% (1 serving)

Vitamin C

100% (1 serving)

Vitamin A

70% (1 serving)

Ingredients List
  1. 1 Knorr® Chicken flavored Bouillon Cube(s), crumbled
  2. 5 Tbsp. olive oil, divided
  3. 1 lb. baby red potatoes, quartered
  4. 1 large bunch kale, coarse stems removed and torn into pieces
  5. 4 salmon fillets (about 4 oz. ea.)
  6. 1 lemon, peel finely grated and juiced



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.