Hasselback Salmon with Creamed Spinach

I wanted to show you a show-stopper appetizer for this issue, but Chanie quickly reminded me that the point of my article is not an 18-step recipe, but rather something simple made from pantry staples.

So, put in my place, I went to my pantry (and freezer) for inspo. I recently saw beautiful hasselback garlic rolls and wanted to recreate something similar. The puff pastry squares sitting in my freezer would give me the look without the heaviness.

This fish dish takes just a few minutes to prepare — definitely appreciated when preparing so many Yom Tov dishes. I plated it with a super-simple creamed spinach for a pop of color and flavor.

SERVES 8

• 8 appetizer-size slices skinless salmon (about 4 oz/110 g each)
• salt, pepper, and garlic powder, to taste
• 2 Tbsp oil
• 1 cube frozen garlic
• 1 cube frozen basil
• 1 cube frozen dill
• 1 cube frozen parsley
• ¼ tsp salt
• ¼ tsp red pepper flakes
• 8 4-inch (10-cm) puff pastry squares, defrosted (see note)

Creamed Spinach

• 2 Tbsp oil
• 1 onion, finely diced
• 2 cubes frozen garlic
• 2 cups frozen spinach, defrosted and drained
• 1 tsp salt
• ½ tsp garlic powder
• ⅓ cup pareve milk

Preheat oven to 350°F (175°C).

Season salmon slices with salt, pepper, and garlic powder.