Roasted Salmon with Potatoes and Kale

Ready in
40 min
Salmon and vegetables are tossed with a blend of chicken bouillon and oil then roasted until salmon flakes. Garnish with lemon juice and lemon zest.

Serving Size


Estimated Cost*


Per Serving

Prep Time

15 min

Cooking Time

25 min

Price/Availability Effective Date: February 10, 2014


4 tbsp Becel® Oil PLUS extra for greasing pan
1 Knorr® Chicken Bouillon Cube
1 lb Baby red potatoes quartered
1 lrg Bunch kale coarse stems removed and torn into pieces
4 Salmon Fillet about 4 oz (125g) to 6 oz (180 g) each


  1. Preheat oven to 425°F (220°C). Line rimmed baking sheet with foil; lightly brush with Becel® Oil.
  2. Crumble Knorr® Chicken Bouillon Cube into small bowl. Add 1 Tbsp (15 mL) oil and mix with fork until combined. Mix in remaining 3 Tbsp (45 mL) oil; set aside.
  3. Toss potatoes with 2 Tbsp (30 mL) bouillon mixture in large bowl. Place on one side of prepared baking sheet. Roast 10 minutes.
  4. Toss kale with 1 Tbsp (15 mL) 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.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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