Go Back Email Link
–+ servings
zona cooks logo image with a chef hat icon.
Garlic Roasted Salmon and Brussels Sprouts in a baking dish.

Baked Salmon and Brussels Sprouts Recipe

Zona House
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.
4.86 from 7 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Seafood
Cuisine American
Servings 2
Calories 643 kcal

Equipment

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, 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.

Nutrition

Serving: 1Calories: 643kcalCarbohydrates: 12gProtein: 48gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gCholesterol: 125mgSodium: 707mgPotassium: 1522mgFiber: 4gSugar: 2gVitamin A: 774IUVitamin C: 76mgCalcium: 96mgIron: 4mg
Tried this recipe?Please consider Leaving a Review!