Gut Friendly Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean compromise, and this plate proves it in the most satisfying way possible. Crispy-skinned salmon seasoned with garlic powder and cracked black pepper anchors the whole thing, cooked in avocado oil until the flesh is perfectly flaky and the skin shatters at the fork. Soft scrambled eggs cooked low and slow in ghee bring a buttery richness without any dairy that might irritate a sensitive gut, while fresh chives scattered over the salmon add a bright, oniony lift. Creamy sliced avocado rounds out the plate with healthy fats that keep you full and support smooth digestion. A squeeze of lemon over everything ties the flavors together and adds just enough acidity to make each bite pop. This is the kind of whole-food, ingredient-clean breakfast that makes mornings feel intentional rather than rushed — no grains, no inflammatory oils, no guesswork about what's actually on your plate.
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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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