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Get ready for spring with this yummy Spinach Pesto & Salmon Frittata

Spinach Pesto & Salmon Frittata

Spinach Pesto & Salmon Frittata

March immediately makes me think of all things green. Not just because of St. Patrick’s Day and shamrocks, but it means we are finally coming out of the winter season and heading into spring. The grass is no longer covered in snow and is starting to turn back to its vibrant green color just in time for the garden preparations and early seed planting. Some of the first plants we get to enjoy from the garden are spring greens like spinach, lettuce and fresh herbs. I love being able to toss together a quick salad with these tender greens, but they also seem to find their way into most of my meals this time of year.

Allison Primo NEW

Allison Primo, registered dietician

With greens top of mind, it gave me inspiration for this month’s recipe. The arugula adds a peppery flavor to the frittata that pairs well with the herby pesto and salmon. Adding salmon is a great way to boost the nutrition profile of this dish. The current dietary guidelines recommend eating seafood 2-3 times a week, which most of us are not meeting. Finding some of my favorite dishes like frittatas, salads, tacos and wraps to add seafood to are a few easy ways to get more of these Good For You proteins into my diet. If you are new to making seafood at home or looking for some fresh ideas to add to your meal routine, pick up the newest edition of Simply Schnucks Magazine complete with over 10 simple and delicious ways to enjoy seafood. You are sure to find a few favorites that will pair perfectly with your springtime greens. 

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