Pork Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when crispy-skinned salmon, soft scrambled eggs, and creamy avocado all land on the same plate. The salmon is seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin crackles and the flesh stays perfectly tender — finished with a shower of fresh chives that makes it feel genuinely restaurant-worthy. Ghee-cooked eggs are stirred low and slow into silky, just-set curds that pair beautifully with the richness of the fish. Sliced avocado, a squeeze of fresh lemon, and a pinch of red pepper flakes round everything out with brightness and a little heat. Every single ingredient here is naturally free of pork and pork-derived products, so there's nothing to second-guess or swap out. It's the kind of breakfast that feels indulgent but is actually built on clean, whole ingredients from start to finish — proof that eating well in the morning doesn't have to mean settling for something boring.
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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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