Lupin Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when crispy-skinned salmon, soft scrambled eggs, and cool sliced avocado all land on the same plate. The salmon is seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin crackles and the flesh turns perfectly flaky — finished with a shower of fresh chives that makes the whole thing feel a little fancy without any extra effort. Eggs are scrambled low and slow in ghee, which gives them that rich, custardy texture that's miles ahead of the rubbery diner version. Every ingredient here is naturally whole and unprocessed, so there's no need to scan labels for fillers, flour blends, or legume-derived additives that can sneak into packaged breakfast foods. A squeeze of lemon over everything ties the flavors together and cuts through the richness of the avocado beautifully. It's a genuinely satisfying breakfast that keeps you full and feels indulgent without being complicated.
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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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