Fish Fillets
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Organic Salmon & Asparagus Frittata

Organic Salmon & Asparagus Frittata

PREP & COOK TIME: 35 minutes
SERVES 6
Ingredients

12 oz (about 10 spears) asparagus, cut into 2-inch lengths

1 Rock Harbour Fresh Atlantic Salmon fillet, about 1 lb

10 large eggs

¾ cup crème fraiche, divided

½ cup each thinly sliced chives and chopped dill, plus extra for serving

¾ tsp salt

½ tsp freshly ground black pepper

2 tbsp butter

1 onion, thinly sliced

Edible flower petals to garnish (optional)

Directions

Preheat oven to 400°F.

Boil asparagus in well-salted water for 3 minutes. Drain and immediately run under cool water.

Place salmon on a parchment-lined baking sheet. Roast on middle oven rack for 14-15 minutes, or until cooked to medium.  

Meanwhile, whisk together eggs, ½ cup crème fraiche, salt and pepper. Stir in chives and dill. Break fish into chunks, roughly 1-inch each and discard skin.

Melt butter in a 10-inch oven proof skillet. Fry onion, stirring frequently, until translucent. Add asparagus and immediately pour egg mixture over top. Cook, pushing mixture with a spatula into center of pan to allow uncooked egg to flow underneath, until partially set, 4 minutes total.Evenly redistribute onion and asparagus. Tuck salmon pieces into egg.

Transfer to oven and bake 10 minutes. Let rest 10 minutes (eggwill set further while standing) before topping with dollops of remaining crème fraiche, more herbs, and edible flower petals if using.

Organic Atlantic Salmon
Fresh Portions