Garlic Roasted Salmon & Brussels Sprouts

Ashchi Heart & Vascular Center PhotoRoasting 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.

Recipe courtesy of Eating Well

Total Time: Active 25 min; Ready in 45 minutes

Yield: 6 servings

Level: Easy


  • 14 large cloves garlic, divided
  • 1/4cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh oregano, divided
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 6 cups Brussels sprouts, trimmed and sliced
  • 3/4 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.


Nutritional Information

Serving size: 1 1/2 cups;

Per serving: 220 calories; 3 g fat (1 g sat fat); 3 g fiber; 20 g carbohydrates; 28 g protein; 58 mg cholesterol; 3 g sugars; 536 mg sodium

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