Barley Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when your breakfast plate looks and tastes this good. Crispy-skinned salmon seared in avocado oil, soft scrambled eggs cooked low and slow in ghee, and creamy sliced avocado come together in a meal that feels indulgent but is built entirely from whole, clean ingredients. Every component here — the fish, the eggs, the fat sources — is naturally free of grains, so there's no need to scan labels or swap anything out. The garlic powder and fresh chives do a lot of heavy lifting on flavor, giving the salmon a savory, aromatic finish that pairs beautifully with a bright squeeze of lemon. Cooking the eggs over low heat and folding the curds gently is the move that keeps them silky rather than rubbery, so don't rush that step. This is the kind of breakfast that keeps you full and genuinely satisfied well into the afternoon.
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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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