Bacon and Cabbage Frittata paint

 This recipe is so simple and can be prepared a day ahead.  Ideal for a simple family meal, for a dinner party or as part of a buffet. Leftovers work great in your lunch box or in a frittata or omelette.

Serves 4-6  


  • 4 organic salmon fillets (preferably wild or organic) 
  • Sea-salt and crushed peppercorns
  • 2 tablespoons of good quality olive oil 
  • 1 small head of iceberg or butterhead lettuce, roughly torn
  • 10 cherry tomatoes, halved


  • 4-8 young asparagus spears, woody ends removed 
  • 4 spring onions, green part only
  • 1⁄2 clove garlic, crushed to a paste
  • 2 tablespoons capers, roughly chopped 
  • 4 small sprigs of fennel, dill or chervil, finely chopped 
  • 6 tablespoons good quality extra virgin olive oil
  • 1 tablespoon lemon juice
  • Himalayan salt and freshly ground peppercorns to season 
  • Gluten Free

  • Dairy Free
  • Diabetic Friendly

  • Low GI

  • Low Carb

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  1. Place salmon in a deep dish and season with sea salt, pepper and oil, then rub the mixture onto the salmon. Cover with cling film and leave to marinate for 15 minutes or overnight. 
  2. While salmon is marinating prepare salsa: Slice asparagus spears at an angle as thinly as possible, leaving purple tips intact, then place in a large mixing bowl. Slice spring onions in the same way and add to the bowl, along with garlic, capers, herbs, olive oil, lemon juice and seasoning. Gently mix and set aside for 10 minutes. Taste and adjust seasoning if necessary. 
  3. Place salmon fillet side up into an oven proof dish, cover with a layer of parchment then tinfoil and seal. Place in oven @ 200 C for 15-20 minutes or until cooked. Leave to cool.
  4. To serve: Arrange salad leaves and cherry tomatoes on a large platter, lightly break up fish and toss through lettuce leaves. Lightly spoon salsa over the salmon and leaves. Top with the asparagus spears. 

Maggie's Tips

  • Source wild or organic salmon if possible (Fresh wild salmon is very scarce and expensive, so I only buy it for special occasions – it tastes completely different from farmed organic!) 
  •  This dish can be served hot or at room temperature. Personally, I think the flavour and texture of fresh salmon is at its best at room temperature.