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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.

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.
Course: Main Course
Calories: 312kcal

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: 312kcal | Carbohydrates: 10g | Protein: 33g | Fat: -2g | Saturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 460mg | Potassium: 854mg | Fiber: 3g
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