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.


Credit: Meredith Food Studios

Recipe Summary

30 mins
35 mins
1 hr 5 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Toss potatoes with 1 tablespoon of olive oil, 3/4 teaspoon salt, 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.

  • Bake in the preheated oven until starting to brown, about 15 minutes.

  • Meanwhile, 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, 2 tablespoons oil, and lemon zest.

  • 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.

  • 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 vinegar, 1 teaspoon mustard, and remaining 3 tablespoons oil together in a medium bowl. Fold in eggs, remaining 2 tablespoons parsley, chives, cornichons, capers, and remaining 1/4 teaspoon salt. Serve over salmon and vegetables.

Cook's Notes:

I would definitely splurge on the high-end salmon from your fishmonger for this dish.

Green or red cabbage both work well here--if you were going to double this recipe, I would use one of each!

You can use fresh tarragon instead of chives.

Nutrition Facts

421 calories; protein 29.4g; carbohydrates 26.3g; fat 21.9g; cholesterol 168.9mg; sodium 793.3mg. Full Nutrition