|20 min||25 min||6|
|14 clove(s)||Garlic (minced, halved)|
|1/4 cup||Extra virgin olive oil|
|2 tbsp||Oregano, dried (fresh, finely chopped, divided)|
|1 tsp||Salt (divided)|
|3/4 tsp||Black pepper (freshly ground, divided)|
|6 cup||Brussels sprouts (trimmed and sliced)|
|3/4 cup||White wine (preferably Chardonnay)|
|3 fillet (384g)||Atlantic salmon, wild (fillet, skinned, cut into 6 portions)|
|1 medium||Lemon (cut into wedges)|
1. Preheat oven to 450 degrees F (230°C). Prepare a large baking sheet with parchment paper, set aside. Prepare your salmon and set aside.
2. Mince 2 garlic cloves and place them in a small bowl with the olive oil, 1 tablespoon of oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix everything to combine and set aside.
3. Add the prepped Brussel sprouts to your baking sheet with 3 tablespoons of the seasoned garlic oil and toss everything to combine. Half the remaining garlic bulbs then add them to the Brussel sprout mixture and toss once more to combine.
4. Add the baking sheet to your preheated oven and roast for 15 minutes, stirring once half-way.
5. Add the white wine to the remaining oil mixture and stir to combine.
6. Remove the Brussel sprout baking sheet from the oven, stir the vegetables and place the salmon on top. Drizzle everything with the wine and garlic oil mixture. Sprinkle with the remaining 1 tablespoon oregano and 1/2 teaspoon each salt and pepper over top of the salmon.
7. Bake until the salmon is just cooked through, another 5 to 10 minutes more. Serve with lemon wedges.
For a wine-free recipe, substitute the white wine with 1/3 of a cup of apple cider vinegar.
Salmon is a wonderful seafood option that is high in Omega-3 fatty acids. Look for wild-caught salmon and try to avoid farmed salmon.
Brussel sprouts are a wonderful liver-loving vegetable, rich in antioxidants.