Garlic Roasted Salmon and Brussels Sprouts

By Ellie

6 Person

45 Minutes

334 Calories

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

Ingredients

Lemon wedges
2 pounds wild-caught salmon fillet, skinned, cut into 6 portions
¾ cup white wine, preferably Chardonnay
6 cups Brussels sprouts, trimmed and sliced
¾ tsp. freshly ground pepper, divided
1 tsp. salt, divided
2 tbsp. finely chopped fresh oregano, divided
¼ cup extra-virgin olive oil
14 large cloves garlic, divided

Method

01

Preheat oven to 450°F.
02

Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, ½ teaspoon salt and ¼ 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.
03

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 ½ teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.

Related Tags

Brussel Sprouts Recipes

Garlic Roasted Salmon and Brussels Sprouts

4.8

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 334 Kcal
Prep Time 25 Mins
Cook Time 20 Mins
Total Time 45 Mins

02 Ingredients

Lemon wedges

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

¾ cup white wine, preferably Chardonnay

6 cups Brussels sprouts, trimmed and sliced

¾ tsp. freshly ground pepper, divided

1 tsp. salt, divided

2 tbsp. finely chopped fresh oregano, divided

¼ cup extra-virgin olive oil

14 large cloves garlic, divided

03 Method

Step 1

Preheat oven to 450°F.

Step 2

Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, ½ teaspoon salt and ¼ 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 ½ teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.

04 Author