MSG Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast that actually keeps you full until lunch is hard to beat, and this plate delivers with crispy-skinned salmon, soft scrambled eggs, and cool creamy avocado all in one satisfying spread. The salmon gets a simple seasoning of garlic powder, sea salt, and black pepper before hitting a hot skillet with avocado oil — no sauces, no marinades, nothing hiding in the background. Cooking it skin-side down first locks in moisture and builds that irresistible crisp edge, then a quick flip finishes it to a perfect 145°F. Fresh chives scattered over the top add a bright, oniony pop that ties everything together beautifully. The eggs are scrambled low and slow in ghee, which gives them a rich, buttery flavor without any dairy that could sneak in unwanted additives. Every single ingredient here is clean and whole, so there's zero guesswork about what's on your plate — just real food done really well. A squeeze of lemon over the whole thing right before eating pulls all the flavors into focus.
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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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