Garlic Roasted Salmon & Brussels Sprouts

I’ve got an amazing new recipe from the current issue of Eating Well to share with you! The recipe is Garlic Roasted Salmon & Brussels Sprouts and can also be found at the Eating Well website. I couldn’t agree with Eating Well’s description of this meal more: “…a meal that is simple enough for a weeknight meal yet sophisticated enough to serve to company.” I cut the recipe in half to serve two people.

I’ve been lovin’ my Brussels Sprouts lately! They are so good while in season. I’m serious! I am a huge convert. To prepare the sprouts, this is what I did:

  • trimmed stems off sprouts
  • sliced sprouts in half
  • washed and thoroughly dried
  • add five peeled and halved garlic cloves
  • tossed with a mixture of olive oil, minced garlic, pepper, salt, and dried oregano (substituted a reduced amount of dried oregano in place of fresh)
  • roast for 15 minutes at 450 F, stirring once




To a portion of the reserved, seasoned olive oil, I added a few splashes of Chardonnay.

Yup, this is the same Chardonnay I used in my wine spritzer this weekend.


The salmon filets were placed atop the partially-roasted Brussels sprouts, and drizzled with the white white, garlic, and oil mixture, along with additional salt, pepper, and oregano, and popped back into the 450 F oven to bake for 10 more minutes, until the salmon was done. In total, there were seven cloves of garlic involved in this meal, and my kitchen smelled incredible!


Ten minutes later – voila! A single pan dish.


I served the Garlic Roasted Salmon & Brussels Sprouts with a scoop of whole wheat rotini pasta with leftover Classico Light Creamy Alfredo Pasta Sauce (of which I received a complimentary jar as part of the Foodbuzz Tastemaker Program).


I felt so good eating this meal – so nutritious and satisfying! Everything tasted fabulous and was perfectly cooked (go me!). I have a tendency to over-bake salmon, so I was pretty proud of myself for getting it right this time. I think the white white helped keep the salmon moist, and I also love that it perked up the Brussels Sprouts. The seasonings suggested by the recipe were perfect for me; both the salmon and the sprouts were garlicky and flavorful. I would love to also try this dish with fresh oregano, however it is not an ingredient I typically have on hand.

The huz rated this dish a 9.5 out of 10, and I agree! This recipe is a keeper.


For dessert, we had Maple Pecan gelato purchased during our Zingerman’s Creamery tour yesterday. SO good! SO buttery! Swoon.


Note Currently listening to: S&M – Rihanna.

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