- 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 3 3/4-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
- 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 rosemary mixture in large bowl. Transfer vegetable mixture to rimmed baking sheet, arranging in even layer. Roast vegetables on lower rack 20 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, about 20 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.