Chicken Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
This breakfast plate is the kind of morning meal that makes you feel like you actually have your life together — rich, satisfying, and genuinely beautiful on the plate. Crispy-skinned salmon seasoned with garlic powder and finished with a shower of fresh chives anchors the whole thing, while soft scrambled eggs cooked low and slow in ghee add a buttery, custardy contrast. Sliced ripe avocado and bright lemon wedges round everything out, giving you creamy, citrusy balance in every bite. Every single ingredient here is naturally free of poultry, so there's no swapping or substituting needed — it just works as written. The salmon gets its gorgeous sear from avocado oil over medium-high heat, and pulling it at 145°F means you're getting perfectly cooked fish, not a dry disappointment. A pinch of red pepper flakes on top is optional but highly recommended if you want a little heat to wake up the whole plate. It's the kind of Whole30-compliant breakfast that doesn't feel like a compromise at all.
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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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