Rice Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
This breakfast plate is the kind of morning meal that makes you feel like you actually have your life together — rich, satisfying, and built entirely from whole, recognizable ingredients. Crispy-skinned salmon seasoned with garlic powder and black pepper anchors the plate, while soft scrambled eggs cooked low and slow in ghee bring a buttery, custardy contrast. Sliced ripe avocado rounds everything out with creamy fat that keeps you full for hours. Fresh chives scattered over the salmon add a bright, oniony pop that ties the whole plate together without any extra effort. Because every component here is naturally grain-free, there's no need to swap anything out or double-check labels for hidden fillers — it just works as written. A squeeze of lemon over the top right before eating lifts all those rich flavors and makes the whole thing taste surprisingly fresh and vibrant. Whether you're deep into a Whole30 reset or just chasing a genuinely nourishing start to the day, this plate delivers without compromise.
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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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