Pregnancy Friendly Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings during pregnancy call for real nourishment, and this breakfast plate delivers it in a seriously satisfying way. Salmon is one of the best sources of omega-3 fatty acids you can put on your plate, and pairing it with creamy avocado and soft scrambled eggs means you're loading up on healthy fats and protein right from the start of the day. The salmon is seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin is perfectly crisp and the flesh is cooked through to a safe internal temperature of 145°F — no guesswork needed. Ghee-cooked scrambled eggs come together low and slow for that custardy, just-set texture that makes them genuinely craveable. Fresh chives and a squeeze of lemon brighten everything up without relying on anything processed or questionable. It's the kind of wholesome, ingredient-forward meal that feels indulgent but is actually doing a lot of good work for you and baby.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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