14 cloves garlic, divided
1/4 cup extra-virgin olive oil
2 Tbsp. finely chopped fresh oregano, divided
1 tsp. salt, divided
3/4 tsp. freshly ground pepper, divided
6 cups Brussels sprouts, trimmed and sliced
3/4 cup white wine, preferably Chardonnay
2 pounds wild-caught salmon fillet, skinned and cut into 6 portions
Preheat oven to 450 degrees.
Mince 2 garlic cloves and combine in a small bowl with oil, 1 Tbsp. oregano, 1/2 tsp. salt and 1/4 tsp. pepper.
Halve the remaining garlic and toss with Brussels sprouts and 3 Tbsp. 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 Tbsp. oregano and 1/2 tsp. each salt and pepper.
Bake until the salmon is just cooked through, 10 to 15 minutes more.
Serve with lemon juice.
good use of my German buffet pan / cook and serve
add brown rice and serve