6 Servings 20 min Cook
14 Clove Garlic
1/4 Cup Olive Oil
2 Tbsp, ground Oregano
1 Tsp Salt
3/4 Tsp, ground Pepper
6 Cup Brussels Sprouts
6 Fl oz White Wine
32 Oz Pink Salmon
6 Slice (1/8 of fruit) Lemons
Preheat oven to 450 degrees F.
Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Halve the remaining garlic and toss with brussels sprout and 3 tablespoons of the seasoned oil in a large roasting pan.
Roast, stirring once, for 15 minutes.
Add wine to the remaining oil mixture.
Remove the pan from oven, stir the vegetables and place salmon on top.
Drizzle with the wine mixture.
Sprinkle with the remaining 1 tablespoon oregano and 1/2 teaspoon each salt and pepper.
Bake until the salmon is just cooked through, 5 to 10 minutes more.
Serve with lemon wedges.
