Mushroom Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean cereal or toast to feel satisfying, and this plate proves it in the most delicious way possible. Crispy-skinned salmon seasoned with garlic powder and finished with a shower of fresh chives sits alongside soft scrambled eggs cooked low and slow in ghee, with creamy sliced avocado rounding everything out. The combination of healthy fats, quality protein, and bright lemon is genuinely energizing — the kind of meal that makes you feel like you actually have your life together. Every single ingredient here is naturally free from fungi and fungal derivatives, so there's no label-scanning or substitution stress involved. The technique matters too: patting the salmon dry and letting it cook undisturbed in avocado oil gives you that golden, crackling skin that makes the whole plate feel restaurant-worthy. A squeeze of lemon over everything right before eating ties all the flavors together beautifully. Whether you're deep into a Whole30 reset or just chasing a clean, nourishing start to the day, this one earns a permanent spot in the rotation.
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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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