Beef Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when crispy-skinned salmon, soft scrambled eggs, and creamy avocado all land on the same plate. The salmon fillets are seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin crackles and the flesh turns perfectly flaky — finished with a shower of fresh chives that makes the whole thing feel a little fancy without any extra effort. Ghee-cooked scrambled eggs come together low and slow, building those soft, custardy curds that make you wonder why you ever rushed eggs in the first place. Sliced ripe avocado and bright lemon wedges round everything out, adding richness and a hit of acidity that ties the plate together beautifully. Every single ingredient here is clean and straightforward, so there's no label-reading required and no hidden fillers to worry about. It's the kind of breakfast that keeps you full and genuinely satisfied well into the afternoon, which is exactly what a protein-and-fat-forward morning meal is supposed to do.
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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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