Garlic Roasted Salmon & Brussels Sprouts

Garlic Roasted Salmon & Brussels Sprouts

23 Reviews
From: EatingWell Magazine, November/December 2011

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 6 servings

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Original recipe yields 6 servings
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  • 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


  • Active

  • Ready In

  1. Preheat oven to 450°F.
  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.
  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.

Nutrition information

  • Per serving: 334 calories; 15 g fat(3 g sat); 3 g fiber; 10 g carbohydrates; 33 g protein; 75 mcg folate; 71 mg cholesterol; 2 g sugars; 0 g added sugars; 990 IU vitamin A; 64 mg vitamin C; 115 mg calcium; 2 mg iron; 485 mg sodium; 921 mg potassium
  • Nutrition Bonus: Vitamin C (107% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 4 lean meat, 2 fat

Reviews 23

May 19, 2019
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By: Penny Krzyske Cothran
This was absolutely DELICIOUS! I love making salmon on the grill and have never really tried baking it before. Oh man, it was just SOOOO tasty!!! I baked this exactly as written, but I prefer my brussels sprouts more done, so next time I will increase the baking time at least 5 minutes. Oh man, the salmon!!!
February 03, 2019
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By: Michelle
It was a big hit we all liked it so much no leftovers!
September 01, 2018
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By: Cheri
Making this a third time. Always enjoyed by all. I used Chadds Ford Spring Time white wine, perfect! Even worked with a bag of frozen Brussel Sprouts (all I could find). Defrosted , then cut them
March 05, 2018
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By: Lisa Smith
I made the mistake of using 2 T dried oregano instead of fresh. It made for a very unpleasant dish....
January 05, 2018
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By: njj
SO good and easy. Made with Sauvignon Blanc, because I prefer to drink that. I also added about 2# of cubed potatoes (about 1/2" dice). They were a very nice addition.
October 20, 2017
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By: Buckwheat Queen
A nice combination of flavors, very easy to make, and clean up is a cinch.
January 19, 2017
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By: bobvanhook
This was pretty awful. The wine was too much and the (sockeye) salmon had little flavor.
July 26, 2016
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By: EatingWell User
Yummy Salmon I don't measure much but followed the basic directions. Salmon was really good. Will definitely make again. Pros: Easy
January 31, 2015
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By: EatingWell User
Family standby My 8 y-o son loves this! We also make the sprouts (follow recipe exactly except salmon) as a side for many other dishes...always goes fast! Pros: easy, fast, kid loves it Cons: people who are biased against sprouts
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