ONE PAN: Roasted Salmon and Brussels Sprouts

It doesn't get much easier than roasting your entire meal in one big roasting pan. This meal is simple, delicious and hearty. I stumbled upon the concept on  Eating Well and took it from there. It feels indulgent because the flavors are rich but it's super healthy and good for you. If you aren't a Brussels Sprouts fan, first of all, TRY THIS, but if you still aren't convinced, it would work well with several different vegetables roasting under the salmon. I'd try cauliflower if I didn't love Brussels so much.

Roasted Salmon and Brussels Sprouts

• 14 large cloves garlic
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons finely chopped fresh oregano
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground pepper, divided
• 1/2 teaspoon lemon pepper seasoning
• 1 tablespoon lemon juice
• 6 cups Brussels sprouts, trimmed and sliced into thirds
• ¾ cup dry white wine 
• 2 pounds wild-caught salmon fillets, skinned, cut into 4 portions
• 2 lemons cut into wedges

1. Preheat oven to 450. 
2. Mince 4 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, ½ teaspoon salt and ¼ teaspoon pepper, lemon pepper and lemon juice. 
3. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the oil mixture in a large roasting pan. Roast, stirring once, for 15 minutes.
4. Add wine to the remaining oil mixture. 
5. Remove the pan from oven, stir the brussels. Then place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and ½ teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. 
6. Squeeze one lemon wedge over the whole pan.
7. Serve with lemon slices.