If you're a garlic lover this healthy Garlic Baked Salmon & Brussel Sprout dish is just for you!
Ingredients
2 clove(s)
Garlic
(for garlic oil)
1/4 cup
Extra virgin olive oil
(for garlic oil)
1 tbsp
Oregano, fresh
(finely chopped, for garlic oil)
1/2 tsp
Salt
(for garlic oil)
1/4 tsp
Black pepper
(for garlic oil)
6 cup
Brussels sprouts
(trimmed and sliced)
12 clove(s)
Garlic
(minced, halved)
3/4 cup
White wine
(preferably Chardonnay)
3 fillet (384g)
Atlantic salmon, wild
(fillet, skinned, cut into 6 portions)
1 tbsp
Oregano, fresh
(fresh, finely chopped)
1/2 tsp
Salt
1/2 tsp
Black pepper
(freshly ground, divided)
1 medium
Lemon
(cut into wedges)
Instructions
Preheat oven to 450°F (230°C). Prepare a large baking sheet with parchment paper, set aside. Cut salmon and set aside.
Prepare garlic oil: Mince 2 garlic cloves and place them in a small bowl with olive oil, oregano, salt, and black pepper. Mix everything to combine and set aside.
Place the prepared Brussels sprouts on your baking sheet, drizzle with 3/4 of the garlic oil and toss everything to combine.
Halve the remaining garlic bulbs then add them to the Brussels sprout mixture and toss once more to combine.
Place the Brussels sprouts in the preheated oven and roast for 15 minutes, stirring once halfway.
Add the white wine to the remaining oil mixture and stir to combine.
Remove the Brussels sprouts from the oven, stir the vegetables and place the salmon on top. Drizzle everything with the wine and garlic oil mixture. Sprinkle with oregano, salt, and pepper over top of the salmon.
Bake until the salmon is cooked through (internal temperature of 140°F or 60°C), another 5 to 10 minutes more. Serve with lemon wedges.
Notes:
Wine-free
Substitute 3/4 cup white wine with 1/3 of a cup of apple cider vinegar
Nutritional Highlights
Salmon is a wonderful seafood option that is high in Omega-3 fatty acids.
Brussel sprouts are a wonderful liver-supporting vegetable, rich in antioxidants.
