Nutmeg Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
This breakfast plate is the kind of morning meal that makes you feel like you actually have your life together — crispy-skinned salmon, soft scrambled eggs, and cool creamy avocado all on one plate. The salmon gets a simple seasoning of garlic powder, salt, and pepper before hitting a hot skillet with avocado oil, building a golden, crackling skin while the flesh stays tender and flaky inside. Fresh chives scattered over the top add a bright, oniony pop that ties everything together beautifully. The eggs are cooked low and slow in ghee, pushed into soft, pillowy curds that are rich without being heavy. A squeeze of lemon over the whole plate wakes up every flavor and cuts through the richness of the avocado. Every single ingredient here is naturally free of warming spices like nutmeg, so there's no need to audit a spice blend or swap anything out — it's clean and straightforward from the start. Whether you're deep into a Whole30 reset or just chasing a genuinely satisfying breakfast, this plate delivers without compromise.
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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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