This outstanding salmon recipe is packed with flavor and incredibly healthy! The salsa, cheese, and seasoning blend together to kick this recipe up quite a notch. Enjoy with a fine glass of white wine as you watch the summer sun fade into night!

Cooking spray

1 small bell pepper, cored and chopped

1/2 cup chopped onion

1 clove garlic, minced

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked

6 eggs

1/3 cup non-fat milk or water

2 teaspoons Mexican, Taco, or Fajita seasoning

1/3 cup shredded Cheddar or Jack cheese

1-1/2 cups chunky salsa

1. Preheat oven to 400*F. Spray-coat a 10-inch nonstick pan.

2. Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat.

3. Add salmon. Beat together eggs, milk or water, and seasoning; pour over vegetables in pan.

4. Cook over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle on cheese.

5. Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary.

6. Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center. Cut into wedges; serve each slice with 1/4 cup salsa.

Nutrients per serving:

341 calories;

17g total fat;

6g saturated fat;

45% of calories from fat;

387mg cholesterol;

34g protein;

13g carbohydrate;

.4g fiber;

1442mg sodium;

355mg calcium and 1.9g omega-3 fatty acids.

Recipe and photo courtesy of the Alaska Seafood Marketing Institute.

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