Baked Salmon and Brussels Sprouts are baked with a savory glaze of garlic, wine, and fresh herbs. This easy recipe is low-carb and gluten-free. The best part is it is ready in just 35 minutes.
Why I love this recipe
This flaky salmon bake is one of my favorite recipes on hectic weeknights and is a fairly healthy meal with so much flavor. A great way to have a complete meal is to serve it with some baby potatoes or brown rice, and dinner rolls for a complete meal.
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Substitutions
Different veggies you can use instead of Brussels sprouts are green beans or asparagus.
You can use minced garlic cloves instead of jarred minced garlic.
Add some cayenne pepper for a little bit of spicy heat.
You can substitute chicken broth for white wine.
Equipment used for this recipe
How to make this salmon and brussels sprouts recipe
Step 1 - Heat oven to 450 degrees F.
Step 2 - On a cutting board, trim and slice the Brussels sprouts in half. Optional - Remove the skin from the piece of salmon using a sharp knife.
Step 3 - In a large bowl, combine jarred minced garlic, olive oil, ½ teaspoon oregano, ¼ teaspoon salt, and ¼ teaspoon pepper.
Step 4 - Toss Brussels sprouts with 2 teaspoons of the seasoned oil mixture.
Step 5 - Place the Brussels sprouts into an 8x8-inch baking dish in a single layer, leaving the oil mixture in the bowl.
Step 6 - Bake, stirring once halfway through, for 15 minutes.
Step 7 - Add the wine, ½ teaspoon oregano, ¼ teaspoon salt, and ¼ teaspoon pepper to the remaining oil mixture and stir or whisk to combine well.
Step 8 - Remove the baking dishes from the oven, stir the vegetables, and place the salmon on top, skin side down.
Step 9 - Drizzle with the wine and spice mixture.
Step 10 - Bake in the preheated oven until the salmon is just cooked through and flakes easily, about 15 - 20 minutes more. Cooking time will depend on the thickness of your fish.
Pro Tips
Remove the skin from the salmon using a filet knife. Place the fillet on a cutting board with the skin side down. Sprinkle one end of the salmon with salt to make the fish less slippery. Hold the salted end of the fish and use a sharp knife to cut between the flesh and the skin slowly, until the fish pulls away from the skin.
Recipe FAQs
The best way to prep Brussels Sprouts is to rinse them well or even soak them if you have enough time. Trim the bottoms and outer leaves off.
You may also enjoy
- Balsamic Honey Salmon
- Salmon Burgers
- Fried Salmon Patties
- Grilled Salmon with Sweet Chili Sauce
- Honey Dijon Almond Salmon and Asparagus
- Marinated Brussels Sprouts
- Roasted Chicken and Brussels Sprouts
Baked Salmon and Brussels Sprouts Recipe
Ingredients
- 2 teaspoons jarred minced garlic
- ¼ cup olive oil
- 1 teaspoon dried oregano (divided)
- ½ teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 2 cups Brussels sprouts
- ⅓ cup white wine (or chicken broth)
- 1 pound salmon filet
Instructions
- Heat oven to 450 degrees F.
- On a cutting board, trim and slice the Brussels sprouts in half. Optional - Remove the skin from the piece of salmon using a sharp knife.
- In a large bowl, combine jarred minced garlic, olive oil, ½ teaspoon oregano, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Toss Brussels sprouts with 2 teaspoons of the seasoned oil mixture.
- Place the Brussels sprouts into an 8x8-inch baking dish in a single layer, leaving the oil mixture in the bowl.
- Bake, stirring once halfway through, for 15 minutes.
- Add the wine, ½ teaspoon oregano, ¼ teaspoon salt, and ¼ teaspoon pepper to the remaining oil mixture and stir or whisk to combine well.
- Remove the baking dish from the oven, stir the vegetables, and place the salmon on top, skin side down.
- Drizzle with the wine and spice mixture.
- Bake in the preheated oven until the salmon is just cooked through and flakes easily, about 15 - 20 minutes more. Cooking time will depend on the thickness of your fish.
Notes
- Remove the skin from the salmon using a filet knife. Place the fillet on a cutting board with the skin side down. Sprinkle one end of the salmon with salt to make the fish less slippery. Hold the salted end of the fish and use a sharp knife to cut between the flesh and the skin slowly, until the fish pulls away from the skin.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
salmon | Backyard Gardener
Monday 25th of November 2019
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