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The Whole Smiths

The Whole Smiths

Whole Eating + Happy Living

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
  • About
    • Meet Michelle
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Salmon Frittata

After my last post (Apple + Cherry Frittata), I know what you’re thinking… now if only Michelle posted a savory frittata! Well, my friends because I love you (and because we’ve had a lot of eggs around here), here is your savory Salmon Frittata.

I’m kinda hooked on these things, can you tell? They look so much fancier than they are and they are incredibly easy to make. There’s no fancy technique to it, you just sauté, whisk and bake. It’s one of those dishes you can take to a gathering and it looks like you put a lot more effort into it than you actually did. You can also make it ahead of time and then heat it up at a later time. AAAAND it makes for a perfect dinner OR breakfast / brunch item. Do you see why I’m in love with them as of late? They’re so versatile.

And as for taste, it’s solid. Dill, capers, salmon and some creaminess.. you really can’t go wrong. As for the mayo, I slightly altered my Mason Jar Pesto Mayo to make it work. Simply make the mayo base and add dill and capers instead of all of the pesto-y stuff. Hopefully you can figure that one out, I have faith in you people.

Alrighty guys, the girls are about to watch another episode of Sofia so I’ve got to end this here before that starts. If it’s starts and I turn it off there will be a lot of tears and I really don’t want to deal. It’s all about the preventative parenting. And bribes. Lots of bribes.

Enjoy this guys!!

Salmon Frittata from the Whole Smiths. Perfect for any breakfast or brunch! Paleo friendly, gluten-free and Whole30 compliant.

michelle1

print recipe
4.5 from 4 votes

Salmon Frittata

An easy salmon frittata perfect for brunches or dinner.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast Brunch Dinner
Cuisine: Paleo
Servings: 6
Author: the whole smiths

Ingredients

  • 1.5 lbs. salmon
  • 10 eggs
  • 1/2 a small onion
  • 2 Tbsp. of your favorite cooking oil I prefer butter or ghee
  • 1 Tbsp. chopped dill
  • 1 Tbsp. chopped capers
  • 1 tsp. chopped chives
  • Caper + Dill Mayo see above post
  • salt + pepper

Instructions

  • Preheat oven to 375*
  • Heat oil in large frying pan on medium-high heat
  • Cut salmon into small sized fillets (use kitchen scissors, it's much easier!)
  • Salt and pepper each side of the salmon
  • Once oil is hot slowly place salmon fillets down into hot pan
  • Let cook for about 5 minutes, until the salmon is cooked about 2/3 of the way through and no longer sticks to pan. DO NOT try to remove it too early or the salmon will stick. Let it get it's crust on!
  • Flip salmon and cook for an additional 3 minutes, until cooked through
  • Remove from heat
  • Lightly grease a baking dish with butter or ghee to prevent sticking
  • In a separate bowl, thoroughly whisk together eggs, dill, capers, chives and a pinch of salt and pepper
  • Break salmon fillets into large chunks and arrange into greased baking dish, if all of the pieces don't fit feel free to stack some
  • Pour egg mixture over salmon
  • Lightly wiggle the baking dish to ensure the egg is evenly spread
  • Bake in 375* oven for 30 minutes, until center is no longer wet
  • Pull out and let rest for 10 minutes before serving
  • Top with Caper + Dill Mayo / Aioli
did you make this recipe?Tag @thewholesmiths on Instagram
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Previous Post: « Apples & Cherry Breakfast Frittata
Next Post: Paleo Pumpkin Custard »
Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

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Recipe Rating




Comments

  1. Sebrina says

    August 26, 2016 at 5:03 pm

    What do you do with the onion?

    Reply
  2. Shay says

    January 2, 2017 at 6:15 am

    I am currently resisting the urge to make another plate of this. It tastes great! I subbed 4 6 oz cans of salmon because that’s what I had available. And I didn’t get a chance to do the sauce but I feel like it’s probably perfect together. Thanks for a quick and tasty recipe.

    Reply
  3. Joni says

    January 10, 2017 at 5:13 pm

    What do you do with the half onion?

    Reply
  4. Dolores says

    January 14, 2017 at 8:59 pm

    I just made this and I’m curious where the onions go? I sauteed them with some kale I needed to use up and made them a layer between the salmon and the egg. It turned out quite tasty.

    Reply
  5. Erin says

    April 16, 2017 at 9:22 pm

    For some reason I can’t see the comments already written, so this may have been addressed previously. Where does the onion go? It’s called for in the ingredients, but I don’t see it in the recipe instructions. I made for Easter without (thinking there would be enough flavor with the chives and not knowing if the onion was supposed to be precooked or not) and it was great, but I was curious as to how it was originally written.

    Thanks!

    Reply
  6. Amy says

    May 22, 2017 at 9:56 pm

    Hi, recipe looks great, can’t wait to try! What size baking dish do you need for this recipe?

    Reply
  7. Paula says

    October 18, 2017 at 1:54 pm

    Hi Michelle,

    What size baking dish did you use?

    Reply
  8. Tiaan says

    January 4, 2018 at 3:16 pm

    Hi there!! I am starting my whole30 soon and have been going through your recipes and tips! Thanx so much for sharing all this. I am not a cook AT ALL!!! so it helps a lot to find easy healthy dishes to make!! I live in South Africa and Salmon is very expensive here…is it possivle to replace the salmon with something like Hake or another type of fish? Thanx 🙂 Tiaan

    Reply
  9. Johanna says

    January 8, 2018 at 10:03 pm

    What do you do with the onion?

    Reply
  10. Jennifer says

    March 20, 2018 at 5:32 pm

    This recipe looks delicious! I can’t wait to try it!

    Could canned salmon be substituted for fresh salmon?

    Thanks!

    Reply
  11. Kevin Scott says

    March 28, 2018 at 11:14 pm

    Hello!!
    I am a new subscriber and very excited to see what i can learn.
    I do have one question regarding the Caper/Dill Mayo/Aoli.
    I get the mayo instructions fine, I just don’t know the measurements for adding the Capers and Dill.
    Any info will be appreciated.
    I can;’t wait to make the Salmon Frittata!!
    It looks absolutely DELICIOUS.
    Great photography also.
    I was tempted to lick my computer monitor… was that TMI ?? LOL
    Looking forward to many more great recipes,
    Kev

    Reply
  12. Sherridan Ritchie says

    September 7, 2018 at 12:02 am

    Hi there,

    The ingredients mention onion however I could not find onion mentioned in the method. Could you please clarify where the onion goes?

    Thanks,
    Sherry

    Reply
  13. Isak Ojala says

    September 17, 2018 at 4:04 am

    What do you do with the onion?

    Reply

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Thanks for stopping by my little corner of the internet, I’m Michelle and welcome to the Whole Smiths. These days I’m a mother to two smiley girls, a happy wife to one fantastic dude and we live in the San Francisco Bay Area.

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