A simple, flavorful one-pan dinner featuring roasted salmon steaks and Brussels sprouts, finished with a garlicky olive oil, oregano, and white wine marinade.
For Marinade:
Preheat oven and prep pan: Preheat oven to 450°F (230°C). Parchment paper line or lightly grease a large pan that is oven-safe and is 2 or 3 inches deep and measures approximately 9×13 inches to 10×15 inches. Note that a sheet pan is likely too shallow to use for this recipe, due to the amount of marinade added.
Combine the marinade base: In a bowl, whisk together the olive oil, the 2 garlic cloves, minced, dried oregano, salt, and black pepper to make the marinade base (the wine gets added later).
Arrange the Brussels sprouts, halved, and the whole peeled garlic cloves in the pan in a single layer. Pour about 3 tablespoons of the marinade base (without the white wine) over the sprouts and garlic, tossing or stirring gently to lightly coat. Do not add salmon steaks yet – the sprouts and garlic will first be roasted alone in the marinade you have already drizzled.
Roast the Brussels sprouts and garlic alone for 15 minutes, until they start to soften and brown at the edges.
Add white wine to the remaining marinade.
Remove the pan from the oven, gently stir the partially roasted brussels sprouts/garlic mixture, and nestle the 6 salmon steaks in among the Brussels sprouts. then pour the remaining marinade (with the wine) evenly over the salmon and sprouts. Sprinkle some additional dried oregano, salt, and pepper over the salmon and sprouts, to taste.
Return the pan to the 450°F (230°C) oven and continue roasting for 10 – 12 minutes, until the salmon is opaque and flakes easily with a fork. Important: Very thick salmon steaks may require more time than 10 – 12 minutes.
Remove from the oven and let rest for 3 minutes before serving. Serve warm, straight from the pan.
Serving suggestions: Serve with a wedge of lemon, and pair with crusty bread, rice, or buttered roasted baby potatoes to round out the meal. A simple green salad also works well alongside.
Wine note: Use a dry white wine you’d also enjoy drinking, such as Sauvignon Blanc or Pinot Grigio — it adds brightness to the marinade and helps keep the salmon moist as it finishes roasting.
Storage: Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or a skillet rather than the microwave to keep the salmon from overcooking.