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. Source: EatingWell Magazine, November/December 2011

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Ingredients

Directions

  • Preheat oven to 450 degrees F.

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  • 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.

Nutrition Facts

334 calories; 15.4 g total fat; 2.8 g saturated fat; 71 mg cholesterol; 485 mg sodium. 921 mg potassium; 10.3 g carbohydrates; 2.7 g fiber; 2 g sugar; 33.1 g protein; 990 IU vitamin a iu; 64 mg vitamin c; 75 mcg folate; 115 mg calcium; 2 mg iron; 68 mg magnesium;

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