With Passover and Easter coming up fast, many of my students have been asking me after class what they should make for the holidays and the timing of it all.  Timing, timing, timing!!  It seems to be the reason for so much anxiety and I completely understand why.  Timing is everything! For those of you celebrating Easter, I just cooked a beautiful Easter brunch with Jenni Kayne and she will post that menu on her blog around April 10th.

This is my second time doing Passover, but I have plenty of experience preparing Thanksgiving and multiple other holidays and dinner parties, so Passover shouldn’t be any different.  My husband’s family is traditional and likes to observe two nights, which means two dinners back-to-back.  Two years ago, I did both nights, which was great, but it took A LOT of organization.  This year, I’m doing the first night and my sister-in-law is doing the second night.  So here is the menu that I am doing with the corresponding timeline.  If I have a recipe posted, I have linked to it.  If there’s no link, I’m winging it or I just haven’t posted it.

baked chicken with artichokes and capers | pamela salzman

Feel free to leave any questions down below and I’ll do my best to respond as quickly as possible!

Monday, April 10th

  1. Charoset (my husband will prepare this and I think he makes it up as he goes along – 2 types of apples, cinnamon, walnuts, sweet kosher wine)
  2. Chicken and matzoh ball soup (My mother-in-law brings the matzoh balls and I make the soup)
  3. Passover Popovers (everyone goes wild for these!)
  4. Roasted Wild Salmon with a Sweet and Spicy Glaze and Fresh Herbs
  5. Onion-braised brisket
  6. Cauliflower Mashed Potatoes
  7. Roasted asparagus (I wanted to add some crumbled hard boiled eggs on top like this recipe, but my husband nixed it.)
  8. Roasted Sweet Potatoes and Leeks with Roasted Garlic Dressing
  9. Salad with oranges, radishes, avocado


  1. Lemon Ice Torte x 2
  2. Paleo Chocolate Cake with frosting
  3. Grain-free Carrot Cake (but this recipe for Banana carrot almond flour muffins made into 2 9-inch cakes with cashew cream frosting or traditional cream cheese frosting is my usual )
  4. Coconut macaroons x 2 (half dipped in chocolate)
  5. Cashew cheesecake
  6. Fruit salad (my friend is bringing)

the perfect spring salad | pamela salzman

Some recipes I made two years ago included:

Other recipes I like for Passover:

asparagus salad with feta, walnuts and mint dressing | pamela salzman

Up to a week in advance:

Ask my mother-in-law to bring matzoh balls the day of the seder

Make stock and freeze (homemade chicken stock recipe here)

Make coconut macaroons batter and refrigerate

Make cashew frosting and refrigerate

Make salad dressing

Make Paleo chocolate cake and freeze


Call the fish market to order fish

Segment citrus (how to segment citrus here)

Make dressing for salad

Make base for lemon ice (for torte)


Make lemon ice in ice cream maker

Assemble lemon ice tortes and freeze

Bake macaroons, dip half in chocolate, store in airtight container

Prep cauliflower into florets for mash

Make carrot cakes, cool, wrap in plastic wrap and refrigerate

Set the table

Arrange flowers


Wash lettuce

Wash microgreens

Slice radishes for salad

Wash and slice leeks

Defrost chocolate cake

Defrost stock for soup

Wash and prep berries for torte

Prep veggies and chicken for matzoh soup

Make chocolate whipped cream and ganache for cake, ice cake, and refrigerate

Make brisket and refrigerate

Prep asparagus and refrigerate

Hubby makes charoset

Roast lamb bone for seder plate

Hard boil eggs for each place setting

Monday (day of):

Pick up fish from the fish market

Make the popovers

Make garlic dressing for sweet potatoes

Peel and cube potatoes for cauli-mash, place in water

Frost carrot cakes

2-3 hours in advance: Remove chocolate cake from fridge and let sit at room temp

4:00 pm: Make cauliflower mashed potatoes and place in bowl over simmering water to keep warm.

Remove cashew cheesecake from freezer, garnish with berries, put in refrigerator

Prepare salmon

Slice brisket and reheat on stove

6:00 pm:  Place soup and matzoh balls on stove on warm

Roast asparagus at 400 degrees for 12 minutes and leave at room temp

Roast sweet potatoes and leeks

Slice avocado

Assemble salad

Roast salmon at 425 degrees for 12-15 minutes

Other recipes I like for Passover:

Dairy-free Creamy Asparagus Soup (sub potatoes for the oats)

Cauliflower and Roasted Garlic Soup 

Easy No-fail Whole Roasted Chicken

Orange-rosemary Glazed Chicken (use coconut aminos in place of shoyu/tamari)

Poached Salmon with Cucumber Yogurt Sauce

Maple-Mustard Roasted Vegetables

Asparagus Salad with Mint Dressing

Quinoa and Spinach Salad with Feta and Dill

Zesty Lemon Quinoa

Flourless Chocolate Cake

Healthy Chocolate Fudge 

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  1. Hi Pamela, i love your recipes. Hosting my first Passover Sedar. Is there a recipe you follow for the salmon? Thank you so much, Kim

    • Hi Kim! There is, but I can’t publish it because it’s in my next cookbook! I recently made a slow roasted salmon with a za’atar salsa verde that was great! Look up my recipe for slow roasted salmon and then look up a recipe for Red Snapper with Za’atar Salsa Verde on Food and Wine. It would be great for Passover!

  2. Hi! Can I make the chicken soup on Wednesday and keep it in the fridge until Saturday? And can I keep the shredded chicken in the broth? Thanks!

    • Yes and yes!

  3. Pamela, THANK YOU for supplying such delectable and not overly-complicated (or overly rich!) dishes that defy the typical passover routine. The sweet potato and leek recipe is a new favorite and will be added to my rotating repertoire of plant-based dishes. Chag pesach sameach to you and your family. God bless you.

    • What a nice compliment! Thank you so much for the kind words. I hope you and your family had a lovely holiday 🙂

  4. As usual my Passover table will be almost all your recipes! If you could share the amazing sounding fish recipe and the ceconstructed cabbage I’d be oh so appreciative! Hope you have a happy, healthy Passover and Easter!

    • Hi! So nice to hear! Sorry I couldn’t share the fish recipe. I promised that to another site as an exclusive. It will be up eventually 🙂

  5. What’s your recipe for the roast salmon? Since you’ve figured out the perfect passover menu, I might as well just follow it!

  6. Hey Pamela, I’m getting a lot of error messages with the links. (Chicken, lemon ice, chocolate paleo cake) I haven’t tried the others.

    • Awww, shoot. I’m sorry. Not sure what happened, but I just redid all the links. Thanks for letting me know!

  7. Your recipes look delectable . Thank you for sharing .

    • Thank you, Alice!

  8. Please share your Deconstructed Cabbage Roll recipe. I’d love to make it for Passover

    I’m thrilled I found you and looking forward to enjoying your book.

    • Thank you, Carol!

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