Peanut Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when salmon, eggs, and creamy avocado land on the same plate together. The salmon fillets are seasoned with garlic powder and cracked pepper, then seared skin-side down in avocado oil until the skin turns perfectly crisp before a quick flip finishes them off. Fresh chives scattered over the top add a bright, herby pop that makes the whole thing feel a little fancy without any extra effort. Soft scrambled eggs cooked low and slow in ghee come out silky and just set, the kind of texture that makes you slow down and actually enjoy breakfast. Sliced ripe avocado and a squeeze of fresh lemon tie everything together with richness and a little acidity to balance the savory fish. Every ingredient here is naturally free of peanuts and peanut-derived oils, so there's no label-reading stress — just clean, whole-food cooking from start to finish. It's the kind of plate that keeps you full and satisfied well into the afternoon.
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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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