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Ingredients
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1 ½ pounds baby red potatoes
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7 tablespoons olive oil, divided
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2 teaspoons kosher salt, divided
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1 teaspoon ground black pepper, divided
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1 (1.5 pound) head green cabbage, cut into 1-inch wedges
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2 (6 inch) matzo sheets
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6 tablespoons chopped flat-leaf parsley, divided
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1 teaspoon lemon zest
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2 tablespoons Dijon mustard
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1 (2 pound) skin-on salmon fillet
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2 tablespoons sherry vinegar
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1 teaspoon Dijon mustard
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4 large hard-cooked eggs, chopped
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2 tablespoons chopped fresh chives
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2 tablespoons chopped cornichons
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2 tablespoons non-pareil capers, rinsed and drained
Directions
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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.
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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.
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Bake in the preheated oven until vegetables start to brown, about 15 minutes.
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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.
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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.
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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.
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Bake until matzo is golden brown, potatoes and cabbage are tender, and salmon flakes easily with a fork, about 20 minutes.
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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.
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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.
Nutrition Facts (per serving)
421 | Calories |
22g | Fat |
26g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 421 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 4g | 18% |
Cholesterol 169mg | 56% |
Sodium 793mg | 34% |
Total Carbohydrate 26g | 10% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 29g | 59% |
Vitamin C 43mg | 48% |
Calcium 76mg | 6% |
Iron 3mg | 17% |
Potassium 1157mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.