Garlic Roasted Salmon & Brussels Sprouts
6 servings
Active time: 25 minutes
Total time: 45 minutes
Description
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.
Directions
- 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.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories334 cal
- Total Fat15.4 g
- Saturated Fat2.8 g
- Cholesterol6 mg
- Sodium485 mg
- Carbohydrate Total10.3 g
- Protein33.1 g
- Phosphorus485 mg
- Potassium921 mg
- Fiber2.7 g
- Calcium115 mg
Ingredients
- 14 large cloves garlic, divided
- ¼ cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh oregano, divided
- 1 teaspoon salt, divided
- ¾ teaspoon freshly ground pepper, divided
- 6 cups Brussels sprouts, trimmed and sliced
- ¾ cup white wine, preferably Chardonnay
- 2 pounds wild-caught salmon fillet, skinned, cut into 6 portions
- Lemon wedges, for serving