Garlic Roasted Salmon & Brussels Sprouts

INGREDIENTS

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

6 cups

Brussels sprouts

large cloves Garlic

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