BHA & BHT Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean cereal bars loaded with synthetic preservatives, and this morning plate proves it beautifully. Crispy-skinned salmon, soft scrambled eggs cooked low and slow in ghee, and cool creamy avocado come together in a way that feels indulgent but is built entirely from whole, recognizable ingredients. Every component here — avocado oil, fresh chives, eggs, lemon — is naturally free of the synthetic antioxidants BHA and BHT that sneak into so many packaged foods, so there's no label-scanning required. The salmon gets a simple rub of garlic powder, sea salt, and black pepper before hitting a hot skillet, and that skin crisps up into something genuinely craveable. A squeeze of lemon over the whole plate ties everything together with a bright, clean finish that makes this feel like something you'd order at a nice brunch spot. It's the kind of breakfast that keeps you full and satisfied without any of the ingredient compromises that make mornings stressful.
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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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