Pistachio Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when salmon, eggs, and creamy avocado all land on the same plate. The salmon fillets are seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin turns perfectly crisp and the flesh is just cooked through — finished with a generous scatter of fresh chives that adds a bright, herby pop. Soft scrambled eggs cooked low and slow in ghee come out silky and tender, the kind that make you wonder why you ever rushed them. Fanned avocado slices and a squeeze of fresh lemon tie everything together into something that feels genuinely restaurant-worthy. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. A pinch of red pepper flakes on top is optional, but highly recommended if you like a little heat with your breakfast.
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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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