Baked Salmon and Brussels Sprouts (35 minutes) • Zona Cooks

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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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Garlic Roasted Salmon and Brussels Sprouts in a baking dish. — Garlic Roasted Salmon and Brussels Sprouts

Ingredients

(amounts are listed in the recipe card at the bottom of the post)

jarred minced garlic

olive oil

dried oregano

salt and black pepper

Brussels sprouts

white wine

salmon filets

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.

brussels sprouts cut in half on a cutting board.

Step 3 – In a large bowl, combine jarred minced garlic, olive oil, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

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

Step 4 – Toss Brussels sprouts with 2 teaspoons of the seasoned oil mixture.

brussels sprouts mixed in oil mixture in a bowl.

Step 5 – Place the Brussels sprouts into an 8×8-inch baking dish in a single layer, leaving the oil mixture in the bowl.

brussels sprouts coated in oil mixture in a baking dish.

Step 6 – Bake, stirring once halfway through, for 15 minutes.

Step 7 – Add the wine, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 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.

two salmon filets over brussels sprouts coated in oil mixture in a baking dish.

Step 9 – Drizzle with the wine and spice mixture.

two salmon filets over brussels sprouts topped with oil mixture in a baking dish.

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.

Baked Salmon and Brussels Sprouts on a plate. — Baked Salmon and Brussels Sprouts

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

Do you rinse Brussel Sprouts before baking?

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

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Marinated Brussels Sprouts

Yield: Serves 2

Baked Salmon and Brussels Sprouts

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 40 minutes.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 teaspoons jarred minced garlic
1/4 cup olive oil
1 teaspoon dried oregano (divided)
1/2 teaspoon salt (divided)
1/2 teaspoon black pepper (divided)
2 cups Brussels sprouts
1/3 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, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 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, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 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.