Mustard 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, plus creamy sliced avocado and bright lemon wedges. Every component is cooked from scratch using whole, recognizable ingredients, so there's zero guesswork about what's actually on your plate — no condiments, no sauces, no hidden seasonings that could sneak in unwanted additions. That matters a lot when you're navigating a mustard sensitivity, since so many packaged spice blends and marinades contain it without any obvious labeling. The salmon technique here is worth mastering on its own: starting skin-side down in shimmering avocado oil and leaving it completely undisturbed gives you that golden, crackling skin that makes the whole dish feel restaurant-worthy. A squeeze of lemon over everything ties the richness of the fish, eggs, and avocado together with just enough brightness. It's the kind of morning meal that actually keeps you full and genuinely excited to eat before noon.
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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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