Name: Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms
Prep time: 45 minutes
Total time: 1 minutes
Yield: 8 to 10 Servings
Ingredients: 1 1/2 cups loosely packed fresh rosemary leaves; 4 teaspoons coarse kosher salt; 2 teaspoons freshly ground black pepper; 6 tablespoons olive oil, divided; 1 pound red-skinned or white-skinned potatoes, cut into 3/4-inch pieces; 1 pound parsnips, peeled, cut into 3/4-inch pieces; 1 3 1/2- to 33/4-pound whole side of salmon with skin; 1 pound crimini (baby bella) mushrooms, quartered if large, halved if small; Assorted salad greens; 1/3 cup Pinot Noir or other dry red wine

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