Garlic Roasted Salmon And Brussels Sprouts

This recipe is from Eating Well. I loved it and my wife was impressed enough to eat it. She is not a huge fan of fish except for sushi, so whenever she gives even a little praise for a fish dish, it is a darn good recipe. I like how straight forward and easy the recipe is to make, too.

Makes: 6 servings
Active Time: 25 minutes
Total Time: 45 minutes

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 wedges

PREPARATION
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.