Hazelnut Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when salmon, creamy avocado, and soft scrambled eggs land on the same plate. The salmon fillets are seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin turns perfectly crisp before a quick flip finishes them through. Fresh chives scattered over the top add a bright, oniony pop that pulls the whole thing together. Eggs are cooked low and slow in ghee, gently pushed into silky curds that are rich without being heavy. Sliced avocado and a squeeze of fresh lemon round out the plate with cool creaminess and a little acidity to balance the savory fish. Every ingredient here is naturally free from tree nuts, so there's no label-checking or substitution stress — just clean, whole-food cooking that happens to taste indulgent. It's the kind of breakfast that makes you actually look forward to getting out of bed.
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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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