Name: Garlic Roasted Salmon & Brussels Sprouts
Prep time: 25 min
Cook time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 14 large cloves garlic, divided; 1/4 cup extra virgin olive oil; 2 tablespoons finely chopped oregano; 1 teaspoon salt; 3/4 teaspoon freshly ground pepper; 6 cups brussel sprouts, trimmed and sliced; 3/4 cup white wine, preferably Chardonnay; 2 lbs. wild-caught salmon fillet, skinned, cut into 6 portions; 9 lemon wedges, for serving

Main dish, fish/seafood

Garlic Roasted Salmon & Brussels Sprouts

garlic roasted salmon with brussels sprouts

Prep Time

Cook Time

Total Time

Overview

Roasting salmon on top of Brussels sprouts and garlic, flavored with wine and fresh oregano, is a meal that is simple enough for a weeknight meal yet sophisticated enough to serve to company. Serve with whole-wheat couscous.

Prep Time

Cook Time

Total Time

Nutritional Information

Makes: 6 Servings

Serving Size: 6

Calories	334
Carbohydrates	10g
Fat	15g
Saturated Fat	3g
Mono Fat	9g
Protein	33g
Cholesterol	71mg
Dietary Fiber	2g
Potassium	921mg
Sodium	485mg

Ingredients

14 large cloves garlic, divided

1/4 cup extra virgin olive oil

2 tablespoons finely chopped oregano

1 teaspoon salt

3/4 teaspoon freshly ground pepper

6 cups brussel sprouts, trimmed and sliced

3/4 cup white wine, preferably Chardonnay

2 lbs. wild-caught salmon fillet, skinned, cut into 6 portions

9 lemon wedges, for serving

Instructions

Step 1
Preheat oven to 450°F.
Step 2
Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast, stirring once, for 15 minutes.
Step 3
Add wine to the remaining oil mixture. Remove the pan from oven, stir the vegetables and place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and 1/2 teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.