Ginger Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean a bowl of cereal or a sad protein bar, and this 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 creamy sliced avocado come together for a morning meal that genuinely feels like something you'd order at a nice brunch spot. A squeeze of fresh lemon over the top ties everything together and brightens every bite. For anyone navigating a sensitivity to ginger, this kind of recipe is a breath of fresh air — no spice blends, no marinades, no sauces with hidden ingredients to second-guess. Every component is straightforward and clean, so you know exactly what's going into your body. The fresh chives scattered over the salmon add a mild, oniony lift without any heat or complexity that could cause issues. It's a protein-packed, whole-food breakfast that works just as well on a slow Sunday as it does on a busy weekday 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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