Grilled Salmon and Asparagus Frittata

4.8 from 5 reviews


  • 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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