As is evident from the title of this food blog, I prefer NOT to go out to eat! I would rather stay at home and prepare meals with our family or friends. It’s not so much of a chore to get dinner on the table nightly now, since we no longer have a rush of activities & sports to run the kids to in the evenings. We can leisurely cook good food and take the time to enjoy eating it. It truly is a wonderful life!

When we do venture out to a restaurant to eat (usually only while traveling) I gravitate towards salmon dishes if fish is on the menu. It is my favorite fish to eat. I also search out salmon recipes for dishes to make at home. Salmon is one of the proteins I always have on hand, with a supply of fillets in the freezer. This recipe recently caught my eye. I had everything I needed on hand already, and the dish went together quickly. And it tasted good. I certainly could have (and would have) made this salmon dish in the days of running to evening activities, if I had found it back then!

Garlic Roasted Salmon & Brussels Sprouts (adapted from eatingwell.com)

Makes: 6 servings, Active Time: 25 minutes, Total Time: 45 minutes

Ingredients:

• 14 large cloves garlic, divided
• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh oregano or 1 tablespoon dried, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 6 cups Brussels sprouts, trimmed and sliced
• 3/4 cup white wine
• 2 pounds salmon fillets, skinned, cut into 6 portions
• lemon wedges for garnish

Preparation:

Preheat the oven to 450°F.

Mince 2 garlic cloves and combine them in a small bowl with the oil, 1 tablespoon fresh oregano (or 1/2 tablespoon dried), 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Halve the remaining garlic cloves and toss them with the Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast the sprouts, stirring halfway through, for 15 minutes.

Add the wine to the remaining oil mixture. Remove the pan from the oven, stir the vegetables and place the salmon on top. Drizzle the salmon with the wine mixture. Sprinkle them with the remaining 1 tablespoon fresh oregano (or 1/2 tablespoon dried) 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, if desired.

This works any night of the week!  ~Linda

Garlic Roasted Salmon & Brussels Sprouts (adapted from eatingwell.com)

Makes: 6 servings, Active Time: 25 minutes, Total Time: 45 minutes

Ingredients:

• 14 large cloves garlic, divided
• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh oregano or 1 tablespoon dried, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 6 cups Brussels sprouts, trimmed and sliced
• 3/4 cup white wine
• 2 pounds salmon fillets, skinned, cut into 6 portions
• lemon wedges for garnish

Preparation:

Preheat the oven to 450°F.

Mince 2 garlic cloves and combine them in a small bowl with the oil, 1 tablespoon fresh oregano (or 1/2 tablespoon dried), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Halve the remaining garlic cloves and toss them with the Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast the sprouts, stirring halfway through, for 15 minutes.

Add the wine to the remaining oil mixture. Remove the pan from the oven, stir the vegetables and place the salmon on top. Drizzle the salmon with the wine mixture. Sprinkle them with the remaining 1 tablespoon fresh oregano (or 1/2 tablespoon dried) 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, if desired.