Cinnamon Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when salmon, eggs, and avocado all land on the same plate together. The salmon is seared skin-side down in avocado oil until the skin turns genuinely crispy, then finished just long enough to hit that perfect flaky texture before being scattered with fresh chives. Soft scrambled eggs cooked low and slow in ghee come out silky and rich, the kind that make you wonder why you ever rushed them. Creamy avocado slices and a squeeze of fresh lemon tie everything together, brightening all those savory, fatty flavors in the best way. Every single ingredient here is naturally free of warming spices like cinnamon, so there's no label-scanning or substitution gymnastics required — it just works as written. A pinch of red pepper flakes adds a little heat if you want it, keeping the flavor bold without reaching for anything that could cause a reaction. It's the kind of breakfast that feels indulgent but leaves you genuinely energized.
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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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