Nitrate & Nitrite Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast gets a serious upgrade when crispy-skinned salmon, soft scrambled eggs, and creamy avocado land on the same plate. The salmon is seasoned simply with garlic powder, sea salt, and black pepper, then seared in avocado oil until the skin turns golden and the flesh is perfectly flaky — finished with a shower of fresh chives that adds a bright, herby pop. Eggs are scrambled low and slow in ghee, coaxed into silky, just-set curds that are rich without being heavy. Sliced avocado and a squeeze of fresh lemon tie everything together, cutting through the richness with a clean, citrusy lift. For anyone navigating a diet that avoids cured or processed meats, this plate is a genuinely satisfying morning option — every ingredient here is whole and unprocessed, so there's nothing hidden to worry about. Conventional breakfast proteins like bacon and deli ham are common culprits for unwanted additives, but fresh salmon sidesteps all of that entirely. The result is a meal that feels indulgent and restaurant-worthy while staying completely clean from the first ingredient to the last.
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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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