Maple-Balsamic Salmon with Roast Potato & Arugula Salad

Time & Servings
4 servings
50 minutes ready time =
15 minutes preparation +
35 minutes cooking
  • 1 sachet Knorr® Chicken or Beef Bouillon
  • 3 Tbsp. olive oil
    Kirkland Extra Virgin Olive Oil 2L
    $27.86 • Ea
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  • 1 lb. baby red new potatoes, cut into small cubes
    Sweet Potatoes ~ 5LB
    $7.31 • Ea
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  • 2 large shallots or 1 small onion, sliced
    Yellow Onions ~ 10LB
    $9.75 • Ea
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  • 1/4 cup balsamic vinegar
    Kirkland Balsamic Vinegar 1L
    $18.29 • Ea
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  • 2 Tbsp. pure maple syrup or pancake syrup
    Kirkland Maple Syrup 1L
    $15.85 • Ea
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  • 1 lb. salmon fillet, cut into 4 strips
    Kirkland Signature Salmon Fillets Raised Without Antibiotics (Farmed)
    $42.16 • kg
  • 6 cups baby arugala or spinach
    Fresh Spinach 454G
    $4.01 • Ea
  • 2 cups shredded red cabbage
  • Preheat oven to 400°F (200ºC). 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.
  • Each serving of this dish is an excellent source of vitamin C and a good source of fibre and iron.