Garlicky Roasted Salmon and Brussels Sprouts | Sonoma-Cutrer Vineyards
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Ingredients
- 8 cloves garlic, divided
- ⅓ cup olive oil
- 2 Tbsp finely chopped fresh flat-leaf parsley, divided
- 1 tsp salt, divided
- ¼ tsp pepper
- 1½ lb Brussels sprouts
- 1½ lb salmon fillets, patted dry
- ¾ cup low-sodium chicken broth
- 1 wedges (optional)
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