Main dish, fish/seafood
Garlic Roasted Salmon & Brussels Sprouts
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
25
Cook Time
20
Total Time
45
Nutritional Information
Makes:
6 Servings
Serving size:
6
Calories
334kcal
Added sugars
0g
Carbohydrates
10g
Fat
15g
Saturated Fat
3g
Monounsaturated Fat
9g
Protein
33g
Cholesterol
71mg
Dietary Fiber
2g
Potassium
921mg
Sodium
485mg
Total sugars
2g
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.
© Meredith Corporation. All rights reserved. Used with permission.
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
