Brazil Nut 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 is seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin crackles and the flesh is perfectly flaky — finished with a shower of fresh chives that makes it feel genuinely restaurant-worthy. Eggs are scrambled low and slow in ghee, coaxed into tender, custardy curds that pair beautifully with the richness of sliced avocado and a bright squeeze of lemon. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution gymnastics required. It's a protein-packed, whole-food breakfast that keeps you full and satisfied well into the afternoon. The optional red pepper flakes add just enough heat to wake everything up without overwhelming the clean, fresh flavors of the plate.
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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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