Seafood

Baked Garlic Salmon and Brussels Sprouts Recipe for Two

Baked Garlic Salmon and Brussels Sprouts

Baked Garlic Salmon and Brussels Sprouts are oven roasted with garlic, wine and oregano. This dish is low-carb and gluten free, ready in 35 minutes. 

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This easy recipe is makes a great lunch, dinner, or an impressive and romantic date night meal for two.

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You may choose to remove the skin from the salmon or leave it on. Much of the healthy fats and nutrients are stored in the skin.

 

How to make Baked Garlic Salmon and Brussels Sprouts:

Preheat the oven to 450 degrees F (230 C).

 

Trim and slice the Brussels sprouts.

trimmed and sliced brussels sprouts

 

In a small bowl, combine jarred minced garlic, olive oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper.

garlic, oil, oregano, salt and pepper in a bowl

 

Toss the Brussels sprouts with 2 teaspoons of the seasoned oil mixture.

brussels sprouts in a bowl mixed with oil and garlic mixture

 

Place the Brussels sprouts into two 18.6 ounce individual baking dishes, divided evenly. These 18.6 ounce oven safe baking dishes work great for this recipe.

garlic brussels sprouts in to baking dishes

 

Bake, stirring once half way through, for 15 minutes.

 

Add the wine to the remaining oil mixture and stir or whisk to combine well.

wine mixed into oil, garlic and oregano mixture

 

Optional – Remove the skin from the salmon using a filet knife. I recommend this Rada Filet knife with leather scabbard. 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.

 

Remove the baking dishes from oven, stir the vegetables and place the salmon on top.

salmon fillets on top of brussels sprouts in two baking dishes

 

Drizzle with the wine mixture.

wine garlic mixture poured over salmon and brussels sprouts

 

Sprinkle with the remaining 1/2 teaspoon oregano and 1/4 teaspoon each salt and pepper.

salmon and brussels sprouts sprinkled with oregano, salt and pepper

 

Bake until the salmon is just cooked through and flakes easily, about 10 – 15 minutes more, depending on the thickness of your fish.

 

Baked Garlic Salmon and Brussels Sprouts Recipe for Two

 

 

 

Yield: 2 servings

Baked Garlic Salmon and Brussels Sprouts

Baked Garlic Salmon and Brussels Sprouts
Baked Garlic Salmon and Brussels Sprouts are oven roasted with garlic, wine and oregano. This dish is low-carb and gluten free, ready in 35 minutes.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 teaspoons minced garlic
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano (divided)
  • 1/2 teaspoon salt,, divided
  • 1/2 teaspoon freshly ground pepper (divided)
  • 2 cups Brussels sprouts
  • 1/3 cup white wine
  • 1 pound salmon fillet

Instructions

  1. Preheat the oven to 450 degrees F (230 C).
  2. Trim and slice the Brussels sprouts.
  3. In a small bowl, combine jarred minced garlic, olive oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  4. Toss the Brussels sprouts with 2 teaspoons of the seasoned oil mixture.
  5. Place the Brussels sprouts into two 18.6 ounce individual baking dishes, divided evenly. These 18.6 ounce oven safe baking dishes work great for this recipe.
  6. Bake, stirring once half way through, for 15 minutes.
  7. Add the wine to the remaining oil mixture and stir or whisk to combine well.
  8. Optional - Remove the skin from the salmon using a filet knife. I recommend this Rada Filet knife with leather scabbard. 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.
  9. Remove the baking dishes from oven, stir the vegetables and place the salmon on top. Drizzle with the wine mixture.
  10. Sprinkle with the remaining 1/2 teaspoon oregano and 1/4 teaspoon each salt and pepper. Bake until the salmon is just cooked through and flakes easily, about 10 - 15 minutes more, depending on the thickness of your fish.

Notes

  • You may choose to remove the skin from the salmon or leave it on. Much of the healthy fats and nutrients are stored in the skin.

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Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 642 Saturated Fat: 6g Cholesterol: 124mg Sodium: 706mg Carbohydrates: 11g Fiber: 3g Sugar: 2g Protein: 48g

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    salmon | Backyard Gardener
    December 21, 2018 at 11:13 am

    […]  · Reply · 21hZona Maree https://zonacooks.com/garlic-salmon-brussels-sprouts/ […]

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