Breastfeeding Friendly Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings just got a serious upgrade with this protein-packed breakfast plate built around crispy-skinned salmon, soft scrambled eggs, and creamy sliced avocado. The combination of omega-3-rich salmon and healthy fats from avocado and ghee makes this a genuinely nourishing start to the day — exactly what a breastfeeding body needs to keep energy levels steady. Salmon is one of the best dietary sources of DHA, a fatty acid that supports both milk quality and postpartum recovery, so getting it on your breakfast plate is a smart move. The eggs are cooked low and slow in ghee until just set, giving you that silky, custardy texture that makes the whole plate feel indulgent even though every ingredient is completely wholesome. Fresh chives and a squeeze of lemon brighten everything up, while optional red pepper flakes let you dial in a little heat if you're feeling it. Everything comes together in one skillet situation with minimal cleanup, which matters a lot when you're running on interrupted sleep. It's the kind of real-food breakfast that actually keeps you full and satisfied well past the morning rush.
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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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