Sheet Pan Salmon and Brussels Sprouts
Ingredients
- 5 large cloves garlic, divided
- 2 Tbsp olive oil
- 1 Tbsp finely chopped fresh flat-leaf parsley, divided
- ½ tsp salt, divided
- ¼ tsp pepper, divided
- 1 lb Brussels sprouts, trimmed
- 3 (6-oz) salmon fillets
- ⅓ cup white wine (or use chicken broth)
Instructions
- Preheat oven to 450°F. Mince 1 clove garlic; combine with oil, 1½ tsp parsley, ¼ tsp salt, and ⅛ tsp pepper in a bowl.
- Cut larger Brussel sprouts in half. Cut 4 cloves garlic in half; toss with Brussels sprouts and 1½ Tbsp oil mixture in a roasting pan. Bake 15 minutes.
- Remove from oven; stir, and arrange salmon on top of Brussels sprouts.
- Combine wine and remaining oil mixture; drizzle over salmon. Sprinkle with 1½ tsp parsley, ¼ tsp salt, and ⅛ tsp pepper.
- Bake 10 to 15 minutes or until fish is to desired doneness.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
367
|
367
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 40 | 40 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 551 | 551 |
Low Carb Meal Plan
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