Rosemary Rubbed Side Of Salmon With Roasted Potatoes Parsnips And Mushrooms Recipes

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ROSEMARY-RUBBED SIDE OF SALMON WITH ROASTED POTATOES, PARSNIPS, AND MUSHROOMS



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

Provided by Jill Silverman Hough

Categories     Mushroom     Potato     Roast     Christmas     Low Cal     High Fiber     Dinner     Rosemary     Salmon     Parsnip     Christmas Eve     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 9

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

Steps:

  • 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.

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
  • Remove the potatoes from the oven, season to taste, and serve.

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