Honey Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast just got a serious upgrade with this protein-packed plate of crispy-skinned salmon, soft scrambled eggs, and creamy sliced avocado. The salmon is seasoned simply with garlic powder, salt, and pepper before being seared in avocado oil until the skin turns perfectly crisp and the flesh is just cooked through — no fuss, no fancy technique required. A generous scatter of fresh chives over the top adds a bright, oniony finish that pulls the whole plate together. The eggs are cooked low and slow in ghee, giving you those luscious, just-set curds that make scrambled eggs worth eating. Every single ingredient here is naturally free of honey and added sweeteners, so there's no label-reading required — just clean, whole-food cooking from start to finish. Lemon wedges on the side let you add a hit of acidity that cuts through the richness of the avocado and salmon beautifully. It's the kind of morning meal that feels indulgent but is actually doing a lot of good work for your body.
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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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