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

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

Source