Coconut Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean cereal or toast to feel satisfying, and this savory morning plate proves it in the most delicious way possible. Crispy-skinned salmon seasoned with garlic powder and finished with a shower of fresh chives sits alongside soft scrambled eggs cooked low and slow in ghee, plus creamy sliced avocado and bright lemon wedges. Every component is whole, recognizable, and genuinely craveable — the kind of breakfast that makes you feel like you actually have your life together. Avocado oil keeps the salmon sear clean and hot, giving you that golden, crackling skin without any fuss. The eggs are the real sleeper hit here: cooked gently over low heat, they come out silky and just-set rather than rubbery. A squeeze of lemon over everything ties the plate together and cuts through the richness of the fish and avocado beautifully. Whether you're deep into a Whole30 reset or just chasing a nourishing start to the day, this plate delivers serious flavor with zero complicated steps.
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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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