Red Meat Allergy Friendly Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast gets a serious upgrade when crispy-skinned salmon, soft scrambled eggs, and creamy avocado land on the same plate. The salmon is seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin turns golden and the flesh is perfectly flaky — finished with a shower of fresh chives that makes the whole thing feel a little fancy without any extra effort. Eggs are scrambled low and slow in ghee, coaxed into tender, just-set curds that are rich without being heavy. Sliced avocado and bright lemon wedges round everything out, adding creaminess and a hit of acidity that ties the plate together beautifully. For anyone navigating a red meat allergy, mornings can feel limiting when so many classic breakfast proteins are off the table — but salmon is a naturally satisfying, protein-packed alternative that genuinely earns its place here. Every ingredient on this plate is whole, unprocessed, and free from the hidden additives that can make packaged breakfast foods risky. A pinch of red pepper flakes at the end is optional, but highly recommended if you want a little heat to wake everything up.
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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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