<span style="color: #000000;font-size: 14.6667px">An easy and quick 45-minute meal, we love this Roasted Salmon and Brussels Sprouts dish for its health and diabetes benefits. Flavored with white wine, fresh oregano, and roasted garlic this is a perfect weeknight meal, yet still sophisticated enough for a special meal or occasion. Try diced potatoes with the Brussels sprouts if you are looking to add carbs to meal. We recommend making the <a href="https://www.usmed.com/diabetic-recipe/arugula-and-parmesan-salad-with-lemon-dressing/">Arugula Salad</a> as a nice fresh side dish.</span>

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Roasted Salmon and Brussels Sprouts
Yields11 Servings
 14 large garlic cloves, divided
 0.25 cup extra-virgin olive oil
 2 tbsp finely chopped fresh oregano, divided
 1 tsp salt, divided
 0.75 tsp freshly ground pepper, divided
 6 Brussels sprouts, trimmed and sliced
 0.75 cup white wine, preferably Chardonnay
 2 wild-caught salmon fillet, skinned, cut into 6 portions
 Lemon wedges
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 salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.

Exchanges:

1 Vegetable, 4 Lean Meat, 2 Fat

Substitute low-sodium chicken broth for wine, if desired.

Prep and cook time: 45 minutes

Nutrition Facts

Serving Size 6 servings

Servings 11


Amount Per Serving
Calories 334
% Daily Value *
Total Fat 154g237%
Saturated Fat 28g140%
Cholesterol 707mg236%
Sodium 485mg21%
Potassium 9213mg264%
Total Carbohydrate 103g35%
Dietary Fiber 27g108%
Sugars 2g
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 14 large garlic cloves, divided
 0.25 cup extra-virgin olive oil
 2 tbsp finely chopped fresh oregano, divided
 1 tsp salt, divided
 0.75 tsp freshly ground pepper, divided
 6 Brussels sprouts, trimmed and sliced
 0.75 cup white wine, preferably Chardonnay
 2 wild-caught salmon fillet, skinned, cut into 6 portions
 Lemon wedges

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 salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.

Roasted Salmon and Brussels Sprouts

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