Garlic Roasted Salmon and Brussels Sprouts

 Garlic Roasted Salmon and Brussels Sprouts

By Sharon Feldman

Serves: 6


  • 14 large garlic cloves, 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 halved
  • ¾ cup white wine, preferably Chardonnay
  • 2 pounds wild-caught salmon fillets, skinned cut into 6 portions
  • Lemon wedges


Preheat oven to 450 degrees.

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 large roasting pan. Roast, stirring once, for 15 minutes.

Add wine to the remaining oil mixture. Remove the pan from the oven, stir the Brussels sprouts and nestle the salmon in between. Drizzle the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and ½ teaspoon each of the salt and pepper.  Bake until the salmon is just cooked through, 10-15 minutes. Serve with lemon wedges.

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