Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms
A elegant main course featuring a whole side of salmon rubbed with fresh rosemary, served alongside roasted root vegetables and mushrooms. The dish is finished with a flavorful Pinot Noir pan sauce.
Ingredients
- •1½ cups fresh rosemary leaves
- •4 teaspoons coarse kosher salt
- •2 teaspoons freshly ground black pepper
- •6 tablespoons olive oil
- •1 pound potatoes
- •1 pound parsnips
- •3½ pounds salmon
- •1 pound crimini mushrooms
- •⅓ cup Pinot Noir
Cooking Instructions
- 1.
Blend rosemary, salt, and pepper in processor until finely chopped. With machine running, gradually add 4 tablespoons oil; process to coarse paste.
5 min
- 2.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Toss potatoes, parsnips, 2 tablespoons oil, and 3 tablespoons rosemary mixture in large bowl. Transfer vegetable mixture to rimmed baking sheet, arranging in even layer. Roast vegetables on lower rack 20 minutes.
20 min
- 3.
Line large rimmed baking sheet with parchment. Place salmon, skin side down, on sheet. Spread with remaining rosemary mixture. Toss mushrooms with vegetable mixture. Return vegetable mixture to lower rack; place salmon on upper rack. Roast salmon until just opaque in center and vegetables until tender, about 20 minutes.
20 min
- 4.
Line platter with salad greens; place salmon on top of greens. Transfer vegetables to serving bowl. Place vegetable baking sheet over 2 burners on high heat. Add wine and bring to boil, scraping up browned bits. Drizzle juices over salmon.
5 min
