Oats Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean a bowl of something grain-based to feel satisfying and complete. This plate brings together crispy-skinned salmon, soft scrambled eggs cooked low and slow in ghee, and creamy sliced avocado for a morning meal that genuinely keeps you full. The salmon gets a simple seasoning of garlic powder, salt, and pepper before hitting a hot skillet, and a finish of fresh chives adds a bright, herby pop right before serving. Cooking the eggs over low heat with ghee gives them that silky, just-set texture that makes all the difference — no rubbery scramble here. A squeeze of lemon over everything ties the flavors together beautifully. Every single ingredient on this plate is naturally free from grains and oats, so there's no need to audit labels or swap anything out — it just works as written. Whether you're deep into a Whole30 reset or simply want a protein-forward breakfast that feels a little luxurious on a Tuesday, this one delivers.
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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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