Food and prop styling by Goldie Stern
Photography by Moshe Wulliger

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.

SERVES 8

• 1 side baby salmon
• 16 oz (450 g) frozen chopped spinach, defrosted and squeezed well to drain, or 16 oz chopped and sautéed fresh spinach (about 3 bags)
• 3 cloves garlic, minced
• 2 tsp salt
• 1 Tbsp lemon juice
• 2 tsp honey
• ¾ cup mayonnaise

Preheat oven to 350°F (175°C).

Lay salmon on a parchment-lined baking sheet. Combine spinach, garlic, salt, lemon juice, honey, and mayonnaise. Spread evenly over the salmon and cook until the thickest part reads 145°F (63°C), about 35 minutes.

(Originally featured in Family Table, Issue 753)