In 2026, two of the world’s most meaningful spring observances unfold in the same week. Passover begins at sundown on April 1, and Easter Sunday follows on April 5 — a rare calendar convergence that brings themes of liberation, renewal, sacrifice, and hope into a single sacred season.
Though distinct in theology, both holidays are rooted in remembrance and rebirth. Passover commemorates the Exodus from Egypt — a story of freedom, resilience, and faith passed down around the Seder table through symbolic foods and ritual storytelling. Easter celebrates resurrection and renewal, a moment of light after darkness, often gathered around a joyful spring meal.
And at the center of both traditions is the table.
In communities like Palm Beach — where interfaith families, global backgrounds, and multi-generational gatherings are common — this overlap offers a meaningful opportunity: to honor both traditions with intention, elegance, and respect.
The key is choosing dishes that feel celebratory yet inclusive. Enter citrus-herb roasted salmon — a refined, seasonal main course that works beautifully for both Passover and Easter.
Fish holds layered symbolism across cultures. In Jewish tradition, it is associated with blessing, continuity, and abundance — creatures that multiply beneath the surface, protected from the “evil eye.” For many Christians, fish has long represented faith and spiritual sustenance. It is also a natural choice during Lenten observances leading up to Easter.
Beyond symbolism, salmon embodies spring itself. Its coral hue mirrors the warmth returning to the season. Bright citrus zest speaks to renewal and awakening. Fresh herbs evoke growth. Pomegranate arils — jewel-like and vibrant — symbolize abundance and life.
The result is a dish that feels intentional without being overtly religious. It respects Passover’s dietary guidelines — free of flour or leavening — while offering the lightness and elegance often associated with Easter gatherings.
Citrus-Herb Roasted Salmon with Pomegranate & Spring Greens
Serves 6–8
Ingredients
2½–3 lb salmon filet, skin on
3 tbsp olive oil
Zest of 1 lemon + 1 orange
Juice of ½ lemon
2 tbsp chopped dill
2 tbsp chopped parsley
1 tbsp thyme leaves
2 garlic cloves, minced
Salt and cracked pepper
½ cup pomegranate arils
2 cups baby arugula
½ cup shaved fennel
Instructions
Preheat oven to 400°F. Place salmon on a lined baking sheet. Whisk olive oil, citrus zest and juice, herbs, garlic, salt, and pepper. Brush over salmon and roast 12–15 minutes until just opaque. Rest 5 minutes. Top with arugula, fennel, and pomegranate before serving.