Rosemary Rubbed Salmon with Roasted Potatoes, Parsnips, and Mushrooms

1 1/2 C. loosely packed fresh rosemary leaves
4 tsp. kosher salt
2 tsp. freshly ground black pepper
6 Tbsp. olive oil
1# red skinned potatoes, cut into 3/4" pieces
1# parsnips, peeled and cut into 3/4" pieces
(1) 3 1/2- 3 3/4# whole side of salmon with skin
1# crimini mushrooms, quartered
Assorted baby greens
1/3 c. Pinot noir
1/2 lemon, juiced
2 tbsp. olive oil

Preheat oven to 450°F
Blend rosemary, salt, and pepper in processor until finely chopped.  With machine running, gradually add 4 tbsp. oil; process to coarse paste.
Toss potatoes, parsnips, 2 tbsp. oil, and 3 tbsp. rosemary mixture in large bowl.  Transfer vegetable mixture to rimmed baking sheet, arrange evenly.  Roast vegetables for 15 minutes.  Toss mushrooms with vegetable mixture and return to oven until vegetables are tender, about 10 more minutes.
Once the vegetables go into the oven, line large rimmed baking sheet with parchment.  Place salmon skin side down on sheet.  Spread with remaining rosemary mixture.  Place salmon in oven and roast until just opaque in center, about 20 minutes.   Remove from oven and reserve warm.
In a small bowl whisk lemon juice and olive oil, season with salt and pepper.  Toss salad greens in vinaigrette and then line a platter with the greens; place salmon on top of greens.  Transfer vegetables to a serving bowl.  Place vegetable baking sheet over 2 burners on high heat.  Add wine and bring to a boil, scraping up browned bits.  Drizzle sauce over salmon.  Serve both family style and enjoy!