Garlic Roasted Salmon & Brussels Sprouts

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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
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 45 minutes

  • 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

Directions
  1. 6 servings

  2. Preheat oven to 450°F.

  3. 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.

  4. 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.


Nutritional Facts

Servings
6
Per serving
Calories
334
Carbohydrates
10g
Fat
15g
Saturated Fat
3g
Monounsaturated Fat
9g
Protein
33g
Cholesterol
71mg
Dietary Fiber
3g
Potassium
921mg
Sodium
485mg
Added Sugars
0g
Exchanges
1 vegetable
4 lean meat
2 fat
Carbohydrate Servings
1/2
Vitamin C (107% daily value)
Potassium (27% dv)
Vitamin A (20% dv)
Folate (19% dv)
Magnesium (17% dv)

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