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

Ingredients

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

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