Today marks the start of the last week of my Whole 30! Woohoo! I’ve noticed the more that I have done the Whole 30, the less I struggle with food boredom because I have a collection of some of my favorite recipes. I also love experimenting and coming up with new ones! I’ve shared a recipe for mini egg frittatas that you can tailor to your liking by what you add to them (see that recipe here), but today I wanted to share the recipe for this delicious smoked salmon frittata. It’s topped with a dill and caper aioli that makes it such a savory and delicious meal. I make it on Sunday morning and then eat it the next few days in a row. Scroll down to snag the super easy Whole 30 approved recipe.
I love the feedback I got on sharing a new recipe with you all last week (see that here), so I wanted to keep it going. I love hearing from you all so that I can keep posting what you all want to see! While I don’t always eat Whole 30 approved, I love finding ways to make some of my favorites healthier and eating clean at home when I can, so if there is anything you’d want to see please let me know.
INGREDIENTS:
For the frittata
- 10 eggs
- 1 pound of smoked salmon*
- 1/2 an onion, chopped
- 2 Tablespoons of oil– avocado, coconut, or ghee
- 1 Tablespoon of dill
- 1 Tablespoon chopped capers
- 1 teaspoon of chopped chives
- Salt + pepper
For the dill-caper aioli
- 1/2 cup of dairy-free mayo
- 1.5 Tablespoons of fresh lemon juice
- 1 Tablespoon of chopped capers
- 1 teaspoon of dill
*You can use regular salmon. If you do, just cook it for about five minutes on medium-high heat. Only cook it about 2/3 of the way through, because it will continue to cook when you bake the frittata.
DIRECTIONS:
- Preheat the oven to 375 degrees.
- Grease the bottom of an 8×8 baking dish.
- Chop your onion and cut your salmon into bite size pieces.
- Layer the bottom layer of the pan with the salmon.
- In a bowl, mix together the eggs, chopped onion, and spices. Whisk until it’s mixed thoroughly.
- Pour the egg mixture over the salmon. Shift the pan as needed until the egg mixture is evenly spread.
- Bake the frittata in the oven for 30 minutes until the center is no longer wet.
- In the mean time, mix together all of your ingredients for your aioli in a food processor.
- When your salmon is finished, pull it out and let it cool for about ten minutes before serving with aioli. I top it off with a few extra capers and dill on top. I love avocado with salmon, so I add a side of avocado to mine, too!
I was majorly challenged on my Whole 30 this last weekend. We celebrated my mother-in-law’s birthday on Saturday which included going to the horse races in Hot Springs, Arkansas and then an Italian dinner. I am obsessed with Italian food, so this was slight torture. I packed a cooler and had tons of snacks and food, but sitting at a table surrounded my all my favorite foods was a major test! Then yesterday, my husband and I took a few photos for an upcoming collab (that I can’t wait to share with you all) and I had lots of food in front of me I also couldn’t eat. I am patting myself on the back for my restraint! It was tough, but I’m so glad (as I always am) that I held strong! The pasta I eat next week at one of my favorite Italian places will be so worth the wait. Hope you all have a wonderful start to your week! XO
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