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

Summary: This recipe was in the Dec 2010 Bon Appétit and is absolutely divine. It's great for dinner parties too. I once omitted the parsnips and just added more potatoes and the dish was still fabulous so feel free to be flexible. I've never served this on salad greens but tend to serve the veggies around the salmon on a large platter; you can garnish with rosemary sprigs if you want. Also, the wine deglazing is nice but not necessary, so if you don't have any red wine open or you don't want to open a bottle, just skip this. The salmon is so moist that no one will miss the wine drizzle.

Yield: serves 10


  • 1½ cups loosely packed fresh rosemary leaves
  • scant 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 ¾" pieces
  • 1 pound parsnips, peeled, cut into 3/4" pieces
  • one 3½ -to 3¾-pound whole side of salmon with skin
  • 1 pound crimini (baby bella) mushrooms, quartered if large, halved if small
  • assorted salad greens
  • ⅓ cup Pinot Noir or other dry red wine


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° Fahrenheit. 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 18 minutes.

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, 20 - 25 minutes.

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.