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. If you are ambitious and want, you can even grill this outdoors (if you have those mad-grilling skills). This is delightful when it is served with whole-wheat couscous.
Garlic Roasted Salmon & Brussels Sprouts
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.
Ingredients
- 14 large cloves garlic divided
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh oregano divided
- 1 teaspoon salt divided
- 3/4 teaspoon freshly ground pepper divided
- 6 cups Brussels sprouts trimmed and sliced
- 3/4 cup white wine preferably Chardonnay
- 2 pounds wild-caught salmon fillet skinned, cut into 6 portions
- Lemon wedges
Instructions
- Preheat oven to 450°F.
- 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.
- 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.
Nutrition
Calories: 312kcalCarbohydrates: 10gProtein: 33gFat: -2gSaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 71mgSodium: 460mgPotassium: 854mgFiber: 3g
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Posted in Recipe
