Cooking Directions

• 1. Preheat oven to 450 degrees F
• 2. 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 sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast, stirring once, for 15 minutes.
• 3. 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 of salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.

Ingredients

• 14 large cloves garlic, divided
• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh oregano, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground pepper, divided
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• 6 cups Brussels sprouts, trimmed and sliced
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• 3/4 cup white wine, preferably Chardonnay
• 2 pounds wild-caught salmon fillet, skinned, cut into 6 portions
• Lemon wedges