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