Recipe Image

Garlic Roasted Salmon & Brussels Sprouts

  • 25 m
  • 45 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/19/2019