Mealime recipe · lives on in MealPot
Smoked Salmon, Asparagus, Goat Cheese & Dill Frittata with Green Salad
- 30 min
- 2–6 servings
- 580 kcal / serving
- ★ 5 on Mealime
A bright frittata with smoky salmon, tender asparagus, and tangy goat cheese, finished with dill. It's a balanced weeknight option that comes together in half an hour with minimal fuss.
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Ingredients
- ½ small bunchasparagus
- 5eggs
- ½English cucumber
- ½ small bunchfresh dill
- 1 clovegarlic
- 1 (4 oz) loggoat cheese
- ½ pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- 1 (4 oz) pkgsmoked salmon
- ½ (5 oz) pkgspring mix (mixed greens)
- ⅛ cupwalnuts
- English cucumbers
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · whisk or fork
Directions
- Wash and dry all produce, trim the woody ends from the asparagus, and cut it into 1/2-inch pieces; set aside.
- Shave dill leaves from the stems, mince, and whisk them into the eggs with a pinch of salt and pepper.
- Cut the smoked salmon into bite-sized pieces and crumble the goat cheese; fold them into the egg mixture.
- Heat a skillet over medium-high and add a little oil; sauté the asparagus until crisp-tender, about 3 minutes, then add the green onions and season with salt and pepper.
- While the veggies cook, preheat the oven to broil and place the rack in the upper third.
- Pour the egg mixture over the vegetables in the skillet and cook, lifting edges to let uncooked egg flow underneath until the bottom and sides are set, about 5–6 minutes.
- Transfer the skillet to the oven and broil the top until set, 2–3 minutes; remove from heat.
- Whisk together garlic, oil, vinegar, Dijon, honey, salt, and pepper to make the dressing; toss with halved tomatoes, cucumber pieces, walnuts, and greens for the salad.
- Cut the frittata into wedges; serve with the salad on the side and enjoy.
Two tips
- Prep in advance: whisk the dill-egg mixture and trim the vegetables the night before; refrigerate until ready to cook.
- For variation, use extra cucumber or tomatoes from the salad and finish with a light drizzle of olive oil over the greens.
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 39 g
- Carbs
- 15 g
- Fat
- 41 g
- Fiber
- 5 g
- Sodium
- 1521 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.