Recipe: Paleo Salmon and Lemon Frittata

This popular instagram post is a simple and extremely delicious IBS friendly recipe that is super easy and quick to make.

Salmon and Lemon Frittata

With lots of good fats and protein this is a great post-workout meal or a simple work-night meal. You can keep it in the fridge and eat it cold for breakfast the next day too!


4 eggs

1 piece of wild-caught salmon- size to your preference, include prawns if desired.

1/2 fennel bulb – sliced thin

1/2 lemon – sliced thin

1 cup of greens- sliced cabbage/ kale/ spring greens etc.

1/2 avocado – sliced thin

large knob of grass fed butter

large pinch good quality sea salt/ rock salt

parsley to garnish


To Make:

Steam green vegetables until softened but still a little crunchy. Place piece of salmon in foil and envelope so that no steam escapes. Place in an oven heated to 180°C and allow to cook for 15 minutes.

Grease a pie dish (roughly 24cm) with grass fed butter and arrange half the vegetables and lemon on the dish along with half the salmon (and prawns if using). Remember this is the side that will be facing up when you remove the frittata from the dish so you can spend some time making it look pretty!

Whisk the eggs in a bowl with a drop of filtered water and a generous pinch of a good quality salt containing minerals (e.g. sea salt/ rock salt- not table salt). Pour the whisked eggs on to the vegetables and salmon and place in the oven for 5 minutes.

Remove from the oven- the egg should have slightly solidified so that you can place the rest of the vegetables and salmon on it without them sinking right to the bottom of the dish. Return to the oven and cook for 20 minutes or until all the egg has cooked through. It should be firm and can be a little brown (being careful not to let it burn).

Remove from the oven again and allow to cool for 5 minutes. Take a knife and run it around the edge of the dish to loosen the frittata. Turn the pie dish upside down on to a plate and the frittata should come away from the dish, assuming it has been well greased. While the frittata is still hot, place a knob of butter on to the top surface and allow it to melt through giving a delicious buttery taste. Serve with sliced avocado and fresh parsley garnish. Can be eaten on it’s own or with side salad/extra vegetables.



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