OMG am I pumped about this recipe! You know why? Because I got a beautiful cast iron skillet from the Goodwill by my house and finally figured out something to cook in it! If I could cook anything in it, it would be a giant chocolate chip cookie that came out all b*tchin’ hot and was topped with vanilla bean ice cream. That’s what I would make. But instead, I made a protein-on-protein-on-veggie dish. I’m cool with that. It’s that time of the month though, so some kind of throw down with dark chocolate is going to have to occur at some point. That’s just how it is.

MY COUSIN GOT ENGAGED OVER THE WEEKEND!!! How exciting is that? I know I’m all negative about love 24/7, but she really loves this man and it’s adorable. I’ve never even met him and it’s a shame, especially because they live on the beach in Florida. That’s the real shame…that I’m not half nude on the beach getting a wicked good thong bikini tan line. Ugh, ew. I just threw up in my mouth with that image. Anywho, I’m super excited for them. Fingers crossed they get married on the beach! Congrats you two, you’re a good looking couple, and that’s all that really matters in the end.

Oh I forgot to tell you about our kickball tournament. How could I forget such a thing!? Oh probably because we lost our first game. Meaning we were out of the tournament within the first hour. Going to the bars on a Saturday night when you’re suppose to play kickball in the sun the next morning is a terrible idea. I kept getting distracted. With the grass. And the want to do handstands instead of looking for flying balls. Laura and I are going to practice handstands in the park this weekend for Memorial Day. Mainly because we don’t have any outdoor games. We gotta utilize what we got…which is poor upside down control.

I think I almost lit the house on fire the other day. No joke. All in the hopes of making a delicious recipe. I’m thinking it’s time to clean out the grill…because it was on fire. It melted my aluminum foil. I didn’t even know that was possible. Thank gosh I didn’t have the opportunity to cover myself with foil in a fire. That decision would have failed me. What I’m getting at is you should follow me on instagram @paleomg. If you do follow me, you’ve hopefully already seen my omgmygrillisonfire, holyballsthealuminumfoilismelting, butistillgottagetapicevenifthehouseisonfire pic. No? Whatever.

that’s real fire
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Grilled Salmon and Asparagus Frittata

  • Yield: 4-6 1x


  • 12 whole eggs, whisked
  • 68oz of salmon (or more. don’t be shy.)
  • bundle of asparagus, ends cut off
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • salt and pepper, to taste
  • 1 tablespoon fat of choice (I used olive oil)
  • aluminum foil, for the grill


  1. Preheat oven to 350 degrees.
  2. Light that grill of yours!
  3. Whisk your eggs in a large bowl.
  4. Salt and pepper your salmon and place on a piece of aluminum foil.
  5. Place asparagus spears on a separate piece of aluminum foil and pour a tablespoon of fat over the spears and then top with salt and pepper.
  6. Place both pieces of aluminum foil on the grill to cook.
  7. Flip both the spears (just move them around a bit) and salmon after about 4-6 minutes to cook on other side.
  8. Do not light aluminum foil on fire.
  9. Once the food is cooked, let cool for just a second then roughly chop your salmon and asparagus. I cut the asparagus into thirds then tour apart the salmon with my bare hands. MY BARE HANDS.
  10. Throw into your bowl of whisked eggs, then add your garlic and onion powder, and thyme and basil, and top it all off with a bit more salt and pepper.
  11. Pour into a cast iron skillet and bake for 18-20 minutes or until middle of frittata is completely cooked through.
  12. Serve with something on top, like an avocado. Effin delish.


If you don’t have a grill, just cooked your asparagus and salmon on the stove top.
If you don’t have a cast iron skillet, cook in a greased glass baking dish.

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PaleOMG Grilled Salmon & Asparagus Frittata
stop being so jealous of my cast iron skillet. just stop it.



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  1. Roseann says:

    I made this; it was delicious! It was incredibly filling and actually went quite well with a nice glass of red wine!

    Can’t wait to try the barbacoa; I love pork!

  2. Kate says:

    Yaaaaaay!!! I made the blog!! Thanks for the shout out my beautiful cousin! The wedding will e in CO, however, you still must pay a visit to FL! You may e on your own as far as the thong bikini goes! 🙂 You have NO idea how much I miss you. Reading your blog makes me feel like I can somewhat keep up with your exciting life!!

    Love you toooo the moooon my Juli!


  3. Aaron Brill says:

    This is happening this weekend. I have one fillet left from Ryan (I made your Ginger Citrus Salmon with Cucumber and Orange Salsa with the other one and it rocked). You keep cranking out these salmon recipes and I’m going to have to get 10 or 20 pounds from him this trip!

  4. Erica says:

    I’m so planning on making this for dinner tonight – sounds delish! Quick question though: I don’t have a cast iron skillet so thoughts on what time/temp to bake it?

    Thanks! I love your recipes 🙂

    1. juli says:

      Just use a glass baking dish and bake for probably a bit less time. I honestly have no idea, but keep an eye on it and just poke the middle of the frittata to make sure it’s cooked through.

  5. Erin says:

    Just tried this last night and it is wonderful. I made it with egg whites since my hubby has cholesterol issues and added some peppers and garlic to the asparagus while grilling. My two kids 5 and 2 ate it up! I have never been able to get either of them to eat asparagus without a fight. Thank you!

  6. Josh says:

    So I’m having this problem; let me explain. I keep making your food, and I can’t stop making your food, so my fridge is beginning to pile-up with leftovers. I heart leftovers (your definition of leftovers, but also common-speak leftovers), so I bring them into work. However, I’ve noticed a large number of vulture-like co-workers beginning to eye my food. Especially this egg asparagus salmon incredible life-changing concoction.

    Okay, look, I lied. It’s not a problem. It’s probably the greatest thing ever. Please continue providing me with more “problems.” You rock my life.

  7. Izzy Murdy says:

    This recipe was amazing! I actually made it for dinner last night for my boyfriend and myself. He loved it! Thank you for an amazing recipe for your fun humor getting me there.

  8. Julie says:

    My fiance made this for us this morning, on our 6th day of Whole30. It is amazing and even he (a total cheese-aholic) volunteered the statement, “I don’t even miss the cheese!” I’m also thrilled that we’ve got leftovers for a ready-made breakfast for a few days. We both went back for seconds!

    To anyone else wondering–we cooked the salmon and asparagus in foil on the Cuisinart Griddler and it went splendidly!