Pescatarian Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast just got a serious upgrade with this protein-packed morning plate that feels more like a restaurant brunch than a weekday meal. Crispy-skinned salmon seasoned with garlic powder and fresh chives sits alongside silky ghee-scrambled eggs and cool, creamy avocado slices — it's a combination that hits every texture and flavor note you want first thing in the morning. The salmon is seared skin-side down until golden and crackling, then finished just to 145°F so the flesh stays tender and flaky rather than dry. Soft scrambled eggs cooked low and slow in ghee come together in minutes while the fish rests, making the whole plate surprisingly easy to pull off at once. A squeeze of fresh lemon over everything ties the richness of the avocado and salmon together beautifully, and a pinch of red pepper flakes adds just enough heat if you're into it. For anyone eating fish but skipping meat, this kind of hearty, satisfying breakfast can be hard to find — this one delivers serious staying power without relying on anything processed or packaged.
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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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