Lactose 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 without a drop of dairy in sight. Crispy-skinned salmon seasoned with garlic powder and finished with fresh chives is the star, cooked in avocado oil until perfectly flaky and golden. The eggs are scrambled low and slow in ghee, which gives them that silky, buttery texture without any actual butter or cream — a small swap that makes a big difference for anyone avoiding lactose. Creamy sliced avocado rounds out the plate and adds healthy fat that keeps you full well into the afternoon. A squeeze of fresh lemon over everything ties the flavors together and brightens each bite. It's a complete, nourishing breakfast built entirely from whole ingredients, so there's no label-reading required and no compromise on flavor.
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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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