Organic Salmon & Asparagus Frittata | Rock Harbour Seafood

Ingredients

• 12 oz (about 10 spears) asparagus, cut into 2-inch lengths
• 1 Rock Harbour Fresh Atlantic Salmon fillet, about 1 lb
• 10 large eggs
• ¾ cup crème fraiche, divided
• ½ cup each thinly sliced chives and chopped dill, plus extra for serving
• ¾ tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp butter
• 1 onion, thinly sliced