Citric Acid Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean compromise, and this savory morning plate proves it in the most satisfying way possible. Crispy-skinned salmon seasoned with garlic powder and black pepper, soft scrambled eggs cooked low and slow in ghee, and cool creamy avocado come together for a plate that feels genuinely indulgent. For anyone avoiding citric acid, the challenge with packaged breakfast foods is real — preservatives and acidulants hide in cured fish, flavored oils, and even some spice blends. Here, every ingredient is straightforward and whole, so there's nothing to second-guess. The lemon wedges are served on the side, which means you stay in complete control of whether any juice makes it onto your plate. Fresh chives scattered over the salmon add a bright, oniony finish that pulls the whole dish together without relying on any processed sauces or condiments. It's the kind of breakfast that keeps you full and genuinely excited to get out of bed.
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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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