This recipe caught my attention right away, both for the ingredients, and the simplicity. Definitely making this again- really great flavor and easy to make! Note- I halved the amount of salmon and lessened the amount of whole garlic pieces and Brussels sprouts, but the oil mixture I kept the same.
14 large cloves garlic, divided
1/4c extra-virgin olive oil
2 tbsp finely chopped fresh oregano, divided
1 tsp salt, divided
3/4 teaspoon freshly ground black pepper, divided
6 cups Brussels sprouts, trimmed and sliced (I halved them)
3/4 cup white wine, preferably Chardonnay
2 pounds salmon fillet, skinned (I skipped that), cut into 6 portions
1. Preheat oven to 450 degrees
2. Mince 2 garlic cloves and combine into 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 the oven. Stir the vegetables and place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining oregano, salt, and pepper. Bake until the salmon is just cooked through, about 10 minutes. Serve with lemon wedges.