Roasting salmon on top of Brussels sprouts and garlic, flavored with wine and fresh oregano, is simple enough for a weeknight meal yet sophisticated enough to serve to company. For a heftier dinner of Garlic Roasted Salmon and Brussels Sprouts, you could consider serving with whole-wheat couscous.

Make sure to drizzle some fresh squeezed lemon over the fish and sprouts.

And it checks a lot boxes in the healthy department. How low can you go? Low calorie, low carb/low GI, low saturated fat, low cholesterol and gluten-free; but high in flavor and fiber! Can’t argue there. And while we’re on the subject of health benefits, eating salmon increases your cardiovascular health, is an excellent source of vitamin D, and helps prevent cell damage. Not to mention, a total of only 45 minutes to prep and cook, plus dirtying only one pan—Somebody slap me!

The recipe calls for a 2-pound piece of salmon, but we only had a 1-pound fillet, which I cut in half—plenty for just the two of us. A half-glass of wine added to the pan (and one for the chef of course) keeps the flesh moist while imparting intense flavor, so don’t neglect this step. With no Chardonnay on hand, I used a Pinot Grigio which happened to be open in the frig.

A definite keeper. While we had another meal’s worth of brussels sprouts leftover, we unfortunately did not have any extra salmon.

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 Brussels sprouts, trimmed and sliced
• 3/4 cup white wine, preferably Chardonnay
• 2 pounds wild-caught salmon fillet, skinned, cut into 6 portions
• lemon wedge

Mince 2 garlic cloves and combine in a small bowl with oil, oregano, salt and pepper.

Halve the brussels sprouts and remaining garlic cloves and toss into roasting pan.

Use three tablespoons of sauce to coat the sprouts and garlic, then roast for 15 minutes.

After the sprouts roasted for 15 minutes, stir the vegetables and nestle in the salmon fillets, add the wine and return to oven.

Roasting another 15 minutes will caramelize the veggies and cook the salmon to a medium doneness.

Directions

1. Preheat oven to 450°F.
2. 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.
3. 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.