Rosemary-Rubbed Side Of Salmon With Roasted Potatoes, Parsnips, And Mushrooms – a delicious recipe with rosemary, coarse kosher salt, freshly ground black pepper, olive oil, potatoes, parsnips. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Blend rosemary, salt, and pepper in processor until finely chopped. With machine running, gradually add 4 tablespoons oil; process to coarse paste.
2
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450u00b0F. 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.
3
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.
4
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.
482
kcal
Calories
30
g
Fat
42
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Rosemary-Rubbed Side Of Salmon With Roasted Potatoes, Parsnips, And Mushrooms falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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