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I know that spinach, especially frozen spinach, has been hard to find lately, but if you can find it, this is a really fun way to prepare salmon that doesn’t taste too fishy on Shabbos morning, looks nice when you serve it, and lasts beautifully for leftovers.
1 side baby salmon
16 ounces (450 grams) frozen chopped spinach, defrosted and squeezed well to drain, or 16 ounces chopped and sautéed fresh spinach (about 3 bags)
3 cloves garlic, minced
2 teaspoons salt
1 tablespoon Heaven & Earth Lemon Juice
2 teaspoons Gefen Honey
3/4 cup Gefen Mayonnaise (sugar-free, if needed)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Lay salmon on a baking sheet lined with Gefen Parchment Paper. Combine spinach, garlic, salt, lemon juice, honey, and mayonnaise. Spread evenly over the salmon and cook until the thickest part reads 145 degrees Fahrenheit (63 degrees Celsius), about 35 minutes.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger and Michal Frischman
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