Celery Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when protein, healthy fat, and fresh flavor all land on the same plate. Crispy-skinned salmon is seared in avocado oil until the flesh is perfectly flaky, then finished with a shower of fresh chives for a bright, savory hit. Soft scrambled eggs cooked low and slow in ghee come out impossibly creamy, and sliced ripe avocado rounds everything out with that rich, buttery texture that makes breakfast feel indulgent without any effort. A squeeze of lemon over the whole plate ties it all together and wakes up every single component. Every ingredient here is naturally free from celery and celery derivatives — no hidden stalks, seeds, or extracts lurking in a sauce or seasoning blend. It's the kind of whole-food breakfast that keeps you full and satisfied for hours, and it looks genuinely impressive on the plate without requiring any complicated technique.
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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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