Nightshade Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast just got a serious upgrade with this protein-packed plate of crispy-skinned salmon, soft scrambled eggs, and creamy avocado. The salmon is seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin turns perfectly golden and the flesh stays tender all the way through — finished with a generous scatter of fresh chives that brighten every bite. Scrambled low and slow in ghee, the eggs come out silky and just set, the kind of texture that makes you slow down and actually enjoy your morning. Sliced avocado and a squeeze of fresh lemon pull the whole plate together with richness and a little acidity that cuts right through the fat. For anyone navigating a nightshade-free approach, this recipe is naturally in the clear — no tomatoes, no peppers hiding in a sauce, no spice blends with paprika tucked inside. The optional red pepper flakes are the only item to skip or swap if you're being strict, and the plate is completely satisfying without them. It's the kind of whole-food breakfast that feels indulgent but keeps you fueled for hours.
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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)
Can be omittedred pepper flakes
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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