10 large cloves garlic, divided
1/4 cup olive oil
2 tablespoons finely chopped fresh parsley, divided
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 lb Brussels sprouts
6 salmon fillets, thawed and patted dry
3/4 cup white cooking wine

1. Preheat oven to 450º. Mince 2 cloves garlic, and combine in a small bowl with oil, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
2. Cut remaining cloves of garlic in half, and toss with Brussels sprouts and 3 tablespoons of seasoned oil in a large roasting pan. Roast in oven 15 minutes.
3. Remove pan from oven; stir, and place salmon fillets on top. Combine wine with remaining seasoned oil; drizzle over salmon. Sprinkle with remaining 1 tablespoon parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
4. Bake 10 to 15 minutes longer or until salmon flakes easily with a fork.