Sheet Pan Passover Dinner

by

Description

This sheet pan Passover dinner is so satisfying! It’s a lovely and fancy one-dish meal that doesn’t take days to prepare. I had fun coming up with ideas to play off the traditional Seder.

Ingredients

  • 1 (1.5 pound) head green cabbage
  • 1 ½ pounds baby red potatoes
  • 7 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 2 (6 inch) matzo sheets
  • 6 tablespoons chopped flat-leaf parsley, divided
  • 1 teaspoon lemon zest
  • 2 tablespoons Dijon mustard
  • 1 (2 pound) skin-on salmon fillet
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 4 large hard-cooked eggs, chopped
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped cornichons
  • 2 tablespoons non-pareil capers, rinsed and drained

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C) with a rack in the upper third. Line a large rimmed baking sheet with aluminum foil. Cut cabbage into 1-inch wedges.
  2. Toss potatoes with 1 tablespoon of olive oil
  3. 3/4 teaspoon salt
  4. and 1/4 teaspoon pepper. Arrange in an even layer on the prepared baking sheet. Intersperse cabbage wedges on the baking sheet and brush with 1 tablespoon oil.
  5. Bake in the preheated oven until starting to brown
  6. about 15 minutes.
  7. Meanwhile
  8. break matzo sheets into large pieces and place in a zip-top 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
  9. 2 tablespoons oil
  10. and lemon zest.
  11. Spread 2 tablespoons Dijon mustard evenly over the top side of the salmon and sprinkle evenly with 1 teaspoon salt and remaining 3/4 teaspoon pepper. Press matzo mixture onto the mustard.
  12. Remove potatoes and cabbage from the oven. Stir potatoes and flip cabbage
  13. 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
  14. potatoes and cabbage are tender
  15. and salmon flakes easily with a fork
  16. about 20 minutes.
  17. While salmon bakes
  18. whisk vinegar
  19. 1 teaspoon mustard
  20. and remaining 3 tablespoons oil together in a medium bowl. Fold in eggs
  21. remaining 2 tablespoons parsley
  22. chives
  23. cornichons
  24. capers
  25. and remaining 1/4 teaspoon salt. Serve over salmon and vegetables.

Prep Time: 30 mins

Cook Time: 35 mins

Total Time: 1 hr 5 mins

Servings: 8

Leave a Comment