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

Name: Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons freshly ground black pepper; 4 teaspoons coarse kosher salt; 454 grams crimini (baby bella) mushrooms, quartered if large, halved if small assorted salad greens; 355 milliliters loosely packed fresh rosemary leaves; 6 Tbsps olive oil, divided; 454 grams parsnips, peeled, cut into 3/4-inch pieces; 2 kilograms whole side of salmon with skin; 454 grams red-skinned or white-skinned potatoes, cut into 3/4-inch pieces

Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms is a gluten free, dairy free, whole 30, and pescatarian main course. One serving contains 376 calories, 35g of protein, and 19g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up parsnips, rosemary leaves, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

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

Ingredients you will need

Rosemary

Pepper

Salt

Cooking Oil

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.

Ingredients you will need

Parsnip

Potato

Rosemary

Cooking Oil

Equipment you will use

Bowl

Oven

Transfer vegetable mixture to rimmed baking sheet, arranging in even layer. Roast vegetables on lower rack 20 minutes.

Ingredients you will need

Vegetable

Equipment you will use

Baking Sheet

Line large rimmed baking sheet with parchment.

Equipment you will use

Baking Sheet

Place salmon, skin side down, on sheet.

Ingredients you will need

Salmon

Spread with remaining rosemary mixture. Toss mushrooms with vegetable mixture. Return vegetable mixture to lowerrack; place salmon on upper rack. Roast salmon until just opaque in center and vegetables until tender, about 20 minutes.

Ingredients you will need

Vegetable

Mushrooms

Rosemary

Salmon

Spread

Line platter with salad greens; place salmon on top of greens.

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Greens

Salmon

Transfer vegetables to serving bowl.

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Vegetable

Equipment you will use

Bowl

Place vegetable baking sheet over 2 burners on high heat.

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Vegetable

Equipment you will use

Baking Sheet

Add wine and bring to boil, scraping up browned bits.

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Wine

Drizzle juices over salmon.

Ingredients you will need

Salmon

Equipment

Bowl

Oven

Baking Sheet

Ingredients

Servings:

2teaspoons

freshly ground black pepper 4teaspoons

coarse kosher salt 454grams

crimini (baby bella) mushrooms, quartered if large, halved if small assorted salad greens 355milliliters

loosely packed fresh rosemary leaves 6Tbsps

olive oil, divided 454grams

parsnips, peeled, cut into 3/4-inch pieces 2kilograms

whole side of salmon with skin 454grams

red-skinned or white-skinned potatoes, cut into 3/4-inch pieces

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.