Roasted Salmon with Potatoes and Kale

Preheat oven to 425°F (220°C). Line rimmed baking sheet with foil; lightly brush with Becel® Oil. 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. Toss potatoes with 2 Tbsp (30 mL) bouillon mixture in large bowl. Place on one side of prepared baking sheet. Roast 10 minutes. Toss kale with 1 Tbsp (15 mL) 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.