Salmon and Asparagus Frittata
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 5-6 servings
Ingredients
  • ½ lb asparagus (about half a bunch)
  • 12-14 oz of salmon fillet
  • 3 ½ Tbsp olive oil divided
  • 2 medium spring onions, most of green tops discarded (or 1 medium onion), sliced thinly
  • ¾ lb potatoes, peeled and shredded
  • 6 eggs
  • ½ tsp salt
  • freshly ground pepper
  • ½ tsp dried tarragon
  • 1 tsp Dijon mustard
Instructions
  1. Preheat oven to 350 degrees F.
  2. Snap tough ends of asparagus off and chop asparagus into 1 inch pieces.
  3. Put about an inch of water in a large non-stick skillet and bring to a boil.
  4. Add asparagus to skillet and boil 2 minutes.
  5. Drain asparagus in a colander, and run under cold water for about 30 seconds to a minute to stop cooking.
  6. Place salmon fillet on a foil-lined sheet pan, skin-side down.
  7. Sprinkle with salt and pepper and bake 10 minutes, then let cool.
  8. Rinse skillet and wipe dry.
  9. Saute onions in 1 ½ Tbsp oil in skillet a few minutes until just starting to brown.
  10. Remove to a bowl.
  11. Heat 2 Tbsp oil over medium high heat in skillet, add shredded potatoes, and toss to coat.
  12. Spread potatoes in an even layer over pan, pressing down a bit.
  13. Cook about 5 minutes until browned on bottom.
  14. Flip and cook about another 3 minutes until browned on other side.
  15. Whisk eggs and remaining ingredients.
  16. Remove skin from salmon and flake salmon with your fingers into bite-sized pieces.
  17. Layer potatoes, then salmon, then onion, then asparagus.
  18. Pour egg mixture over.
  19. Bake at 350 degrees F about 25 minutes until eggs are set.
Recipe by Savory Nature at http://savorynature.com/2016/04/19/salmon-asparagus-frittata/