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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2011


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • 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; protein 33.1g; carbohydrates 10.3g; dietary fiber 2.7g; sugars 2g; fat 15.4g; saturated fat 2.8g; cholesterol 70.7mg; vitamin a iu 989.8IU; vitamin c 64.3mg; folate 74.8mcg; calcium 115.4mg; iron 2.2mg; magnesium 67.8mg; potassium 921.3mg; sodium 485mg; thiamin 0.2mg.

Reviews (11)

Read More Reviews
31 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Fantastic! This dish was out of this world! I added diced potatoes to the cabbage and they turned out beautifully. Highly recommend! Read More
Rating: 5 stars
Easy and delicious! This is a keeper...have made twice now and both times it was a big hit. I perpared the oil with spices and sliced brussel sprouts in the morning. It was ready to pop in the oven as soon as it pre-heated. Pros: Easy squeezy! Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
Easy and Delicious! We enjoyed this recipe very much! I followed the recipe exactly and it came out delicious. Don't worry about using all the garlic called for -- when you roast garlic it comes out sweet and very tasty not intense like raw garlic. Only issue was that it took longer to cook the salmon than it said in the recipe even at the high heat called for in the recipe but I had 6 oz pieces rather than 4 oz so that's understandable. Give this one a try -- you'll enjoy it! Pros: quick tasty easy to make very healthful Cons: cooking time was longer Read More
Rating: 2 stars
This was pretty awful. The wine was too much and the (sockeye) salmon had little flavor. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Excellent sophisticated yet simple dish My husband actually enjoyed Brussel sprouts with this combination. The flavors really complemented each other well. In the past I sometimes found Brussel sprouts overpowering but not in this dish. Pros: One dish Carmelized garlic balanced Brussel sprouts Read More
Rating: 4 stars
It was a big hit we all liked it so much no leftovers! Read More
Rating: 3 stars
I made the mistake of using 2 T dried oregano instead of fresh. It made for a very unpleasant dish.... Read More