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 Arugula Salad as a nice fresh side dish.
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 sprouts 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.
Exchanges:
1 Vegetable, 4 Lean Meat, 2 Fat
Substitute low-sodium chicken broth for wine, if desired.
Prep and cook time: 45 minutes
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
Directions
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 sprouts 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.
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