Easy. Quick. Gluten Free. Passover Approved. Healthy. Divinely Delicious. What else do you want?


This recipe is simple yet elegant and delivers the perfect balance of satiating nutrients.  I made it for Passover, hence using matzo as the base and incorporating a beet & horseradish spread.  I also made sure to use Josie’s Coat of Oats seasoned oat mix instead of bread crumbs to avoid gluten and add flavor!


Ingredients (for 2 people): 

-10 ounces of deboned wild salmon

-Josie’s Coat of Oats Breadcrumb replacement

-1 tsp Nutritional Yeast (optional)

-1/2 tsp Basil

-Olive Oil

-Aged Parmesan

-1/2 lemon


-Asparagus Spears

-Olive Oil

-Chili Flakes

-Josie’s Coat of Oats (or Garlic, Pepper, Salt & Onion Powder)


-1/2 cup cooked beets

-1/2 lemon

-1 tsp horseradish

-1 garlic clove, minced


2 Matzo crackers




  1. Preheat oven to 275 degrees. Trim asparagus and coat with olive oil and Josie’s Coat of oats & chili flakes.  Roast asparagus for 10 minutes on sheet pan.
  2. Cut salmon into two 5 ounce pieces and place on sheet pan with asparagus.  Squeeze half a lemon on top of the salmon and drizzle with olive oil. Combine Josie’s with 1 tsp grated parmesan, basil and nutritional yeast. Bake at 275 degrees for 15 minutes for medium (bright pink) salmon, longer for well done.  Keep an eye on the asparagus at the 15 minute mark to keep them from overcooking.
  3. In a food processor combine beets, garlic, horseradish and lemon.  Pulse until desired consistency.  I kept the spread chunky so only pulsed for a few seconds! If you don’t have a food processor, just cut beets into 1/4 inch cubes and mix all ingredients in a bowl.
  4. Lay 1 matzo cracker on a plate.  Spread the beets across the matzo and place the salmon filet on top in the middle.  Enjoy! 🙂




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