14 large cloves garlic, divided1/4 cup extra-virgin olive oil2 tablespoons finely chopped fresh oregano, divided1 teaspoon salt, divided3/4 teaspoon freshly ground pepper, divided 6 cups Brussels sprouts, trimmed and sliced 3/4 cup white wine, preferably Chardonnay2 pounds wild-caught salmon fillet, skinned, cut into 6 portionsLemon wedges
1. Preheat oven to 450 degrees F2. 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.3. 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 of salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.