Maple-Balsamic Salmon with Roast Potato & Arugula Salad

Maple-Balsamic Salmon with Roast Potato & Arugula Salad

40-Minute recipe Serves 4
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.
40-Minute recipe Serves 4


1 pkg
Knorr® Chicken or Beef Bouillon
3 tbsp
Olive Oil
1 lb
2 lrg
1/4 cup
Balsamic vinegar
2 tbsp
Maple Syrup
1 lb
Salmon Fillet
6 cups
Baby arugala
2 cups
Red Cabbage


Prep: 15-Minute | Cook: 35-Minute
  • 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. 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. 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. Combine remaining oil with remaining vinegar mixtures. Just before serving, toss dressing with arugula and cabbage. Top with potatoes, then salmon.

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Last updated: August 28th, 2020

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