Fructose Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when crispy-skinned salmon, soft scrambled eggs, and creamy avocado all land on the same plate. The salmon is seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin crackles and the flesh stays perfectly tender — finished with a shower of fresh chives that adds a bright, herby lift. Eggs are scrambled low and slow in ghee, which keeps the curds silky and rich without any dairy that could cause issues for sensitive digestion. Avocado brings cool creaminess to balance the warm proteins, and a squeeze of lemon over everything ties the whole plate together beautifully. Every ingredient here is naturally free of added sugars and high-fructose pitfalls, so you're not hunting labels or making substitutions — it just works as written. This is the kind of breakfast that feels indulgent but fuels you cleanly through the morning.
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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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