Maple-Balsamic Salmon with Roast Potato & Arugula Salad

Ready in
40 min
Arugula topped with vegetables, and salmon roasted in a balsamic and maple syrup reduction, make a meal that is an excellent source of vitamin C.

Serving Size


Estimated Cost*


Per Serving

Prep Time

15 min

Cooking Time

35 min

Price/Availability Effective Date: February 10, 2014


1 pkg Knorr® Chicken or Beef Bouillon
3 tbsp Olive Oil
1 lb cut into small cubes
2 lrg Shallots or 1 small onion, sliced
0.25 cup Balsamic vinegar
2 tbsp Maple Syrup [or pancake syrup]
1 lb Salmon Fillet cut into 4 strips
6 cups Baby arugala or spinach
2 cups Red Cabbage shredded


  1. Preheat oven to 400°F (200˚C). Arrange two oven racks to accomodate two baking sheets. Combine Knorr® Chicken or Beef Bouillon with olive oil in small bowl . Arrange potatoes and shallots on baking sheet, then toss with ½ of the oil mixture. Roast 20 minutes.
  2. Meanwhile, combine vinegar with maple syrup in small saucepan. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes; cool.
  3. Arrange salmon fillets on second baking sheet. Brush salmon with ½ of  the vinegar mixture.   Stir potatoes and onions.  Roast salmon 12 minutes or until salmon flakes with a fork and potatoes are tender.
  4. Combine remaining oil with remaining vinegar mixtures.
  5. Just before serving, toss dressing with arugula and cabbage. Top with potatoes, then salmon.

+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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