Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms

Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms
Photo by Marcus Nilsson

Ingredients

  • 1 pound red-skinned or white-skinned potatoes
  • 2 teaspoons freshly ground black
  • 6 tablespoons olive oil
  • 1 3 1/2- to 3 3/4-pound whole side of salmon with skin
  • 1 ½ cups loosely packed fresh rosemary leaves
  • 1/3 cup pinot noir or other dry red wine
  • 4 teaspoons coarse kosher salt
  • + 2 more ingredients
    • 1 pound parsnips
    • 1 pound crimini (baby bella) mushrooms

Blend rosemary, salt, and pepper in processor until finely chopped. With machine running, gradually add 4 tablespoons oil; process to coarse paste. 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 ros...

View full recipe at Epicurious

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