Garlic Roasted Salmon & Brussels Sprouts

As Whitney has mentioned previously, we're always up for trying a new salmon recipe, so when this showed up in our most recent Eating Well, we had to give it a shot. The recipe was easy enough, but I somehow managed to overcook the salmon (cooking salmon perfectly is a constant challenge for us). It was a very garlicky dish, which means Whitney liked it more than I did. I'm also still trying to come around on Brussels sprouts - I find them more tolerable when they're chopped up like in this recipe, but I didn't really like the burnt edges from the roasting.

Anyway, if you're still interested after that glowing review, here's the original recipe. I cut it by about a third to make two servings.


14 large cloves garlic, divided 
1/4 cup 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 


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 tablespoons 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.

At least the couscous turned out well