Low Sugar Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean a sugar spike to feel satisfying, and this savory morning plate proves exactly that. Crispy-skinned salmon seasoned with garlic powder and black pepper sits alongside soft scrambled eggs cooked low and slow in ghee, with creamy sliced avocado rounding everything out into a genuinely filling meal. Every single ingredient here is naturally free of added sugar — no sauces, no marinades, no sneaky sweeteners hiding anywhere on the list. The salmon gets a proper sear in avocado oil until the skin turns golden and the flesh is just cooked through, then a shower of fresh chives adds a bright, oniony finish that makes it feel restaurant-worthy. Ghee keeps the eggs rich and silky without any of the processed additives that can show up in flavored cooking sprays or butter substitutes. A squeeze of lemon over the whole plate ties everything together with a clean, citrusy lift that wakes up every component. It's the kind of breakfast that keeps you full for hours and makes you feel genuinely good about what you put on the table.
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Learn more →Ingredients
2 servings
For the salmon
- 2 salmon fillets (about 6 oz each), skin-on
- 1 tbsp avocado oil
- ½ tsp garlic powder
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh chives, finely chopped
For the eggs
- 4 large eggs
- 1 tsp ghee
- 1 pinch fine sea salt
For serving
- 1 ripe avocado, halved, pitted, and sliced
- 1 lemon, cut into wedges
- red pepper flakes, to taste (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels. Sprinkle both sides evenly with garlic powder, salt, and black pepper.
- 2
Heat 1 tbsp avocado oil in a 12-inch skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook undisturbed for 4–5 minutes, until the skin is crisp and the flesh has turned opaque about two-thirds of the way up the sides.
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