Grilled Salmon and Asparagus Frittata

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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

Grilled Salmon and Asparagus Frittata

4.9 rating
6 reviews
PREP 15 mins
COOK 18 mins
TOTAL 33 mins
Yields 4-6

INGREDIENTS :

  • 12 whole eggs, whisked
  • 6-8oz 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

DIRECTIONS :

  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.

by

INGREDIENTS :

  • 12 whole eggs, whisked
  • 6-8oz 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

DIRECTIONS :

  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.

by

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

 

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You May Also Like:

PaleOMG Supreme Pizza Frittata

Supreme Pizza Frittata

PaleOMG Summer Zucchini Basil Frittata
Summer Zucchini Basil Frittata

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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20 thoughts on “Grilled Salmon and Asparagus Frittata”

  1. I so need to make this recipe. I am on elimination diet right now and one of the things i gave up for now is eggs….oh man, it is hard and made harder by reading this recipe. But it may be the first dish I make to reintroduce eggs.

  2. This recipe looks freaking awesome even though asparagus makes my pee smell funky. But lets get get back to the really important topic which is your comment, “half nude on the beach getting a wicked good thong bikini tan line”.

    You need to share those pics. Let me know when and I’ll get my instagram account set up.

    Seriously though, you rock and so do your recipes. Keep em coming.

  3. I use my beloved cast iron 2-3 times a day, every day no fail. It’s easily the most use I’ve ever gotten out of anything, kitchen appliance or otherwise and I’ve never washed it or even wiped it down… ha.

  4. Definitely would love to try the salmon recipe!! Have a feeling its going to be tough to find in Galapagos islands…

    Love to read your blog first thing in the morning…its my daily dose of humor to start my day off right!! Blog on girl!! Or should I say “grill girl”.

  5. i really appreciate your unfiltered, unabated dialog & your sense of humor is tremendous. as a guy i prefer direct, no nonsense, give it to me how it is & all too often women use this circling the wagon, beat around the bush, read between the lines, when i say this it actually means that approach. here you are in all your glory, like it or not. it’s appealing. plus you have a ton of badass recipes that are right up my alley. excluding anything with olives or figs….

  6. I have too smallish cast iron skillets, they’re in the garage with the camping gear… STUPID! I’m bringing them in the house immediately 🙂 When I have no means of cooking next time I go camping we’ll know who to blame haha

  7. Did you ever decide on a Seattle gym to visit? I was the one that commented on FB about wanting you to come to SODO Crossfit so you could sign our boobs (which is totally true) BUT I also remembered that I’m going out of town this weekend so don’t go there, because I would miss all the fun and be sad. Not that you were serious going to go there anyway… but I am curious as to what gym in the area you decide to check out!

  8. hahaha Juli, you are awesome! I love that there was super stress about the foil melting in the fire-but you still had time to take a photo. Pure brilliance!

    I am all the way in lil ole New Zealand, and just started crossfit and paleo. I am finding paleo difficult, but your blog is definitely inspiring and helping me through. So thanks, you’re choice (choice= kiwi term for awesome. You’re allowed to use it. You’re welcome).
    I heart Juli.

  9. Just to share a little crockery knowledge. “If you don’t have cast iron, BAKE in a glass dish” I tried to reduce a sauce on the stove top once in a pyrex lasagna pan and it EXPLODED. I saw Alton Brown do it on good eats… I guess the glass unevenly heated. I really wanted to deglaze all those tasty bits 🙁

  10. 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!

  11. 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!

    xxoo

  12. 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!

  13. 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. 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.

  14. 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!

  15. 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.

  16. 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.

  17. 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!

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