White wine, garlic, and lemon make this dinner of salmon and Brussels sprouts bright and lively, and the single-pan preparation keeps it easy enough for a busy weeknight.
Recipe from Eating Well.
- 14 large cloves garlic, divided
- 1/4 cup extra-virgin olive oil
- 2 Tbs. finely chopped fresh oregano, divided
- 1 tsp. salt, divided
- 3/4 tsp. freshly ground pepper, divided
- 6 cups Brussels sprouts, trimmed and sliced
- 3/4 cup white wine, preferably a good unoaked Chardonnay, like Louis Jadot
- 2 lb. wild-caught salmon or sockeye trout fillet, skinned, cut into 6 portions
- Lemon wedges
Preheat oven to 450º.
Mince 2 garlic cloves and combine in a small bowl with oil, 1 Tbs. oregano, 1/2 tsp. salt and 1/4 tsp. pepper. Halve the remaining garlic and toss with Brussels sprouts and 3 Tbs. of the seasoned oil in a large roasting pan or sheet 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 Tbs. oregano and 1/2 tsp. each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.