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Garlic Roasted Salmon & Brussels Sprouts

EatingWell Test Kitchen
  • 45 minutes
  • Serves 6

INGREDIENTS

6

fillet skinned cut into portions 2 pounds wild-caught salmon, wild-caught

6 cups

Brussels sprouts

14

large cloves Garlic

1

Lemon, wedges

2 tbsp

Oregano, fresh

3/4 tsp

Pepper, freshly ground

1 tsp

Salt

1/4 cup

Olive oil, extra-virgin

3/4 cup

White wine


NOTES

  • I like to cut each Brussel sprout into fourths. They cook faster that way and get crispy vs. leaving them whole or cut in just half.

    Autumn Weiss • 2019-01-20

1 person Recommend This Recipe