Sheet Pan Passover Dinner Recipes

SHEET PAN PASSOVER DINNER

Sheet Pan Passover Dinner image

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.

Provided by TheOtherJuliaGulia

Categories 100+ Everyday Cooking Recipes Sheet Pan Dinner Recipes

Time 1h5m

Yield 8

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 26.3 g, Cholesterol 168.9 mg, Fat 21.9 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 3.6 g, Sodium 793.3 mg, Sugar 4.2 g

SHEET-PAN STEAK DINNER

Sheet-Pan Steak Dinner image

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 teaspoon minced fresh rosemary
1/2 teaspoon each salt, pepper, paprika and garlic powder
1-1/2 pounds beef flank steak
1 pound fresh asparagus, trimmed
2 tablespoons avocado oil
2 tablespoons butter, melted
1 garlic clove, minced

Steps:

Preheat oven to 400°. In small bowl, combine rosemary and spices; set aside. , Place steak on 1 side of a 15x10x1-in. baking pan; place asparagus on remaining side in a single layer. Brush steak with oil and sprinkle with seasoning mix. Combine butter and garlic, pour over asparagus. , Cover with foil; bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°; medium-well, 145°), 25-30 minutes. Let steak stand 5-10 minutes before slicing. Serve with asparagus.

Nutrition Facts : Calories 380 calories, Fat 25g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 448mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

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