This sheet pan Passover dinner is so satisfying Its a lovely and fancy onedish meal that doesnt take days to prepare I had fun coming up with ideas to play off the traditional Seder
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat the oven to 425 degrees F (220 degrees C) with a rack in the upper third. Line a rimmed baking sheet with aluminum foil.
Toss potatoes with 1 tablespoon olive oil
3/4 teaspoon salt
and 1/4 teaspoon pepper in a large bowl until evenly coated. Arrange in an even layer on the prepared baking sheet. Intersperse cabbage wedges on the baking sheet and brush with 1 tablespoon olive oil.
Bake in the preheated oven until vegetables start to brown
about 15 minutes.
Meanwhile
break matzo sheets into large pieces and place in a resealable plastic bag. Carefully pound with the flat end of a glass until coarsely crushed; this should yield 2/3 cup. Transfer to a medium bowl and stir in 4 tablespoons parsley
2 tablespoons olive oil
and lemon zest until well combined.
Spread 2 tablespoons Dijon mustard evenly over the top side of salmon. Sprinkle evenly with 1 teaspoon salt and remaining 3/4 teaspoon pepper. Press matzo mixture onto mustard.
Remove potatoes and cabbage from the oven. Stir potatoes and flip cabbage
then push both to the sides to make space in the center. Place salmon in the center and return to the oven.
Bake until matzo is golden brown
potatoes and cabbage are tender
and salmon flakes easily with a fork
about 20 minutes.
While salmon bakes
whisk together vinegar
1 teaspoon Dijon mustard
and remaining 3 tablespoons olive oil in a medium bowl until well combined. Fold in eggs
remaining 2 tablespoons parsley
chives
cornichons
capers
and remaining 1/4 teaspoon salt until evenly combined.
Serve egg mixture over salmon and vegetables.
Cook’s Note
I would definitely splurge on high-end salmon from your fishmonger for this dish.Green or red cabbage both work well here. If you double the recipe
I would use one of each.You can use fresh tarragon instead of chives.