This simple, yet delicious, recipe is perfect to make ahead for a tasty picnic in the sun. The arugula pesto adds fresh flavour, with chunks of salmon adding substance to the frittata. It can also be served warm or at room temperature.
Skin deep
Fatty in a good way, salmon is a great source of omega-3 fatty acids which appear to reduce sunlight-induced immune system suppression, enhancing the body’s ability to fend off skin cancer and infection. Preliminary research suggests that astaxanthin, an antioxidant pigment found in pinkish, omega-rich fish, like salmon, trout, and arctic char, can accumulate in the skin where it protects against the harmful effects of UV exposure, including the water loss that contributes to wrinkles. What’s more, research also shows that including more fish in the diet, as well as noshing on more fruits and vegetables, could help prevent acne development.
Pesto, pronto
You’ll make more pesto than you’ll need to use in this recipe. You can use the extra as a lively addition to salad dressing, as a sandwich or burger spread, to dress up roasted potatoes, or stirred into a pot of cooked grains. To freeze leftovers, divide the pesto among mini muffin cups or ice-cube moulds and freeze until solid. Store the pesto pucks in an airtight container in the freezer.
This recipe was originally published in the August 2025 issue of alive magazine.
Pesto Salmon Frittata
Ingredients
- 3 cups (750 mL) arugula
- 1 cup (250 mL) fresh basil
- 1/4 cup (60 mL) hemp hearts
- 2 garlic cloves, peeled and finely chopped
- 2 tsp (10 mL) lemon zest
- Juice of 1/2 lemon
- 1/3 cup (80 mL) grated Parmesan
- 1/4 cup (60 mL) extra-virgin olive oil
- 8 large organic eggs
- 1/3 cup (80 mL) sour cream
- 1 lb (450 g) cooked salmon, cut into 1 inch (2.5 cm) chunks
- 1/3 cup (80 mL) sliced roasted red pepper
- 1/4 cup (60 mL) sliced black olives (optional)
Directions
01
Preheat oven to 375 F (190 C).
02
In food processor, pulse together arugula, basil, hemp hearts, garlic, lemon zest, and lemon juice until well combined and everything is pulverized. Add Parmesan and then, with machine running, drizzle oil through top feed tube. If needed, stop food processor to scrape down sides of bowl.
03
In large bowl, whisk together eggs and sour cream. Stir in 1/4 cup (60 mL) pesto, roasted red pepper, and black olives, if using.
04
Pour into greased glass pie dish and bake until eggs are set, about 40 minutes. Let cool for 5 minutes before cutting.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
