Capsaicin Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast that actually keeps you full until lunch is a rare thing, and this plate delivers with crispy-skinned salmon, soft scrambled eggs, and creamy sliced avocado all landing on the table at once. The salmon gets seasoned with garlic powder, salt, and black pepper before hitting a hot skillet with avocado oil — no heat-forward spices, no chili blends, just clean, savory flavor that lets the fish shine. Fresh chives scattered over the top add a mild, oniony brightness that ties everything together without any burn. For anyone avoiding capsaicin, this kind of morning meal can be tricky to find ready-made, since so many "flavorful" breakfast options lean on hot sauce or spiced rubs — here, the red pepper flakes are entirely optional and kept well to the side. The eggs are cooked low and slow in ghee until just set, giving you those silky, custardy curds that make scrambled eggs worth eating. A squeeze of lemon over the salmon and avocado at the end lifts the whole plate and makes it feel genuinely restaurant-worthy. It's a satisfying, whole-food morning that checks every box without compromising on taste.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedred pepper flakes
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!