Carrageenan Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean compromise, and this savory morning plate proves it beautifully. Crispy-skinned salmon seasoned with garlic powder and finished with a shower of fresh chives sits alongside silky ghee-scrambled eggs and cool, creamy avocado slices — it's the kind of meal that feels indulgent but is built entirely from whole, clean ingredients. For anyone navigating carrageenan concerns, the real win here is how straightforward everything is: avocado oil, ghee, fresh fish, and eggs, with zero processed dairy or thickener-laden sauces in sight. Carrageenan tends to sneak into cream-based products and certain packaged foods, so cooking from scratch with ingredients like these is genuinely the easiest way to sidestep it entirely. The salmon gets a proper sear — skin-side down, undisturbed — so you land that restaurant-quality crisp without any fuss. A squeeze of lemon over the whole plate ties everything together and brightens every bite. It's a high-protein, deeply satisfying breakfast that makes waking up early feel completely worth it.
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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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