Rosemary Rubbed Salmon with Roasted Potatoes, Parsnips and Mushrooms

I got this recipe from my Bon Appetit magazine. Overall it was a pretty good meal :) We decided we would change two things though.

First, the fish was waaaay too salty. I've noticed that most recipes I make that call for coarse kosher salt seem to be this way, so to remedy this, I reduced the salt in the recipe by 3/4 (the original recipe calls for 4 tsp). Second, neither of us liked the parsnips. They were like carrots with the consistency of potatoes. Next time we're definitely going to leave them out of the roasted mixture. For this recipe, I'm going to leave them in though, because I know everyone has different tastes, and you guys might like them!

As usual, we used both white fish (cod in this case) and salmon with this recipe because we all like something different :)

1-1/2 cups loosely packed fresh rosemary leaves
1 tsp coarse kosher salt
2 tsp freshly ground black pepper
6 Tbsp olive oil, divided
1 lb red skinned potatoes, cut into 3/4" pieces
1 lb parsnips, cut into 3/4" pieces
3.5-3.75 lbs whole side of fish with skin
1 lb crimini mushrooms, quartered or halved
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 Tbsp olive oil and process to a coarse paste.
• Position 1 oven rack in top third of oven, the other rack in bottom third of oven. Preheat to 450 degrees.
• Toss potatoes and parsnips in 2 Tbsp oil and 3 Tbsp rosemary mixture in large bowl. Transfer mixture to rimmed baking sheet, arranging in an even layer. Roast on lower rack for 20 minutes.
• Line large rimmed baking sheet with parchment paper. Place fish skin side down on sheet. Spread with remaining rosemary mixture.
• After first 20 minutes, toss mushrooms with vegetable mixture, return to lower rack. Place salmon on upper rack and bake until just opaque in center and vegetables are tender (about 20 minutes).
• Empty vegetables from baking sheet and place sheet over two burners on high heat. Add wine and bring to boil, scraping up browned bits. Drizzle juices over salmon.

I used a glass 9 x 13 pan for the vegetables so when I got to the last step, I wasn't able to make the wine sauce. Because of this, your fish will look different than in my picture!