Photo: Caroline Attwood
Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms
9 ingredients
Makes 8 to 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
593
Calories
28g
Protein
27g
Fat
56g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes