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Garlic Roasted Salmon & Brussels Sprouts

Garlic Roasted Salmon & Brussels Sprouts
Garlic Roasted Salmon & Brussels Sprouts

Garlic Roasted Salmon & Brussels Sprouts

Roasting salmon on top of Brussels sprouts and garlic, flavored with wine and fresh oregano, is a meal that is simple enough for a weeknight meal yet sophisticated enough to serve to company. Serve with whole-wheat couscous.
Servings 6

Ingredients
  

  • 1 garlic
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh oregano, divided
  • 1 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

Instructions
 

  • Preheat oven to 450°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 ta-blespoons 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.

Notes

Per serving: 334 calories; 15 g fat (3 g sat, 9 g mono); 71 mg cholesterol; 10 g carbohydrate; 0 g
added sugars; 33 g protein; 3 g fiber; 485 mg sodium; 921 mg potassium.
Nutrition bonus: Vitamin C (107% daily value), Potassium (27% dv), Vitamin A (20% dv), Folate
(19% dv), Magnesium (17% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 4 lean meat, 2 fa

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