Cashew Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when salmon, eggs, and creamy avocado land on the same plate together. The salmon fillets are seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin turns irresistibly crisp and the flesh is perfectly flaky — finished with a bright scatter of fresh chives. Soft scrambled eggs cooked low and slow in ghee come out silky and just set, the kind of texture that makes you wonder why you ever rushed eggs on a weekday. Fanned avocado slices and a squeeze of fresh lemon pull everything together into something that feels genuinely restaurant-worthy. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just clean, whole food that happens to be deeply satisfying. It's a complete, protein-rich breakfast that works just as well for a leisurely weekend brunch as it does for a focused weekday reset.
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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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