Almond Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast gets a serious upgrade when crispy-skinned salmon, soft scrambled eggs, and creamy avocado all land on the same plate. The salmon is seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin turns perfectly crisp and the flesh stays tender all the way through — finished with a generous scatter of fresh chives that brighten every bite. The eggs are cooked low and slow in ghee, gently pushed into soft, pillowy curds that are rich without being heavy. Sliced ripe avocado rounds everything out, and a squeeze of lemon over the whole plate ties it together beautifully. Every single ingredient here is naturally free from tree nuts, so there's no label-checking or substitution gymnastics required — just clean, whole-food cooking from start to finish. It's the kind of morning meal that actually keeps you full and satisfied, and it looks impressive enough to serve to guests without any extra effort.
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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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