Salmon-Asparagus Frittata

Salmon-Asparagus Frittata

Before we say goodbye to asparagus season and while it is still abundant, I thought I would pass along a delicious and creative way to use more of it.  I had some leftover salmon and roasted asparagus the other night, so guess what went in my eggs in the morning?  It’s also a great way to use up that other half-can of salmon if you’re making yourself one of my salads, below.

This is how I usually prepare my asparagus: cut of the ends, place in a baking dish, drizzle with olive oil and sprinkle with mineral sea salt. Bake at 350 degrees F for about 15 minutes, turning once or twice to coat in the oil.  If you are making asparagus for dinner, make a little extra - then you’ll have some leftover for breakfast and it will save you a step in the morning.

For the salmon, you can either use leftovers from dinner the night before (don’t wait too long - leftover seafood should be eaten within a day or so) or canned salmon.  Always choose a source that is wild-caught, not farmed.  Farmed fish are fed grain, antibiotics, food coloring, and all kinds of things fish aren’t supposed to eat which then get passed on to you.  When I broil salmon for dinner, this is how I do it.  First, melt some butter and/or heat a few tablespoons of extra-virgin olive oil in a cast-iron skillet. Season the salmon fillets with salt & pepper and fry for about 4-5 minutes, depending on the thickness of the fillets.  Meanwhile, heat the broiler in your oven. Then place the skillet under the broiler for another 4-5 minutes.  Squeeze a slice of fresh lemon over the top when serving.

Okay, so now it’s time for breakfast.  This is the easy part.  In your cast iron skillet, heat a tablespoon each of butter and/or extra-virgin olive oil.  If you like, throw in some chopped red onion (spring onions are here now!). Then add the salmon and asparagus, tossing for a minute or two to heat.  In a small bowl, whisk up 4 large fresh, pasture-raised eggs (makes 2 servings; use 2 eggs per single serving).  Add the eggs to the skillet, season with salt & pepper, and let it cook over medium heat for about 5 minutes, until it starts to set.  Meanwhile, heat your broiler.  Place the skillet under the broiler for about 5 more minutes, until fully set and beginning to lightly brown on the top.  Don’t forget to use your hot pads when handling the skillet!