Gluten Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
This breakfast plate is the kind of morning meal that makes you feel like you actually have your life together — rich, satisfying, and genuinely delicious from the first bite. Crispy-skinned salmon seasoned with garlic powder and finished with fresh chives sits alongside silky ghee-scrambled eggs and cool, creamy avocado slices for a combination that hits every texture and flavor note you want before noon. Because every single ingredient here is naturally free of gluten, there's no label-scanning or substitution stress — just real, whole food that works exactly as written. The avocado oil gives the salmon a beautifully golden sear without any grain-based coatings or flour dredges that so many pan-fried fish recipes sneak in. Soft scrambled eggs cooked low and slow in ghee are a revelation if you've only ever rushed them, and they pair perfectly with a squeeze of fresh lemon over everything. A pinch of red pepper flakes ties the whole plate together with just enough heat to wake you up. It's the kind of breakfast that keeps you full and focused for hours without feeling heavy.
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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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