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Preparation: 25 minutes
Total Time: 45 minutes
Serves 6
Ingredients
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 of Brussels sprouts, trimmed and then sliced
2 lb salmon fillet, skinned & then cut into portions of 6
3/4 cup white wine
Lemon wedges
Directions
1. Preheat oven to 450°F. Add oil in a small bowl and mince 2 garlic cloves. Add 1 tablespoon oregano, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
2. Halve the rest of the garlic and then toss with Brussels sprouts and 3 tbsp seasoned oil in a large cast iron skillet. Roast, for 15 minutes, stirring once.
3. Add wine to the oil mixture. Remove skillet from oven, stir the veggies and place the salmon on top.
4. Drizzle with wine mixture. Next, sprinkle with the 1 tablespoon oregano that is left and 1/2 teaspoon each of salt& pepper.
5. Bake 5 to 10 minutes or until the salmon is just cooked through. Serve with lemon wedges.
Nutritional Info Per Serving :Calories 334; Fat 15g; Cholesterol71 mg; Protein33 g; Carb10 g; Fiber3 g
