Candida Diet Friendly Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when your plate is this colorful, satisfying, and genuinely good for you. Crispy-skinned salmon seasoned with garlic powder and fresh chives sits alongside soft scrambled eggs cooked low and slow in ghee, with creamy sliced avocado rounding everything out. Every ingredient here is naturally free of added sugars, grains, and yeast — exactly what you want when you're keeping things clean and gut-friendly. The avocado oil and ghee keep the cooking process pure and flavorful without any of the refined fats or dairy proteins that can be tricky on a candida-conscious eating plan. A squeeze of fresh lemon over the whole plate brightens the richness of the salmon and avocado in a way that feels almost restaurant-worthy. The scrambled eggs are cooked gently over low heat until just set, giving you that silky texture that makes a simple breakfast feel genuinely luxurious. It's the kind of meal that proves eating with intention doesn't have to mean eating without joy.
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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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