Breakfast doesn't have to mean toast, cereal, or anything that comes out of a box, and this morning plate proves it beautifully. Crispy-skinned salmon seasoned with garlic powder and black pepper sits alongside soft scrambled eggs cooked low and slow in ghee, with creamy sliced avocado rounding everything out. The chives scattered over the top add a fresh, bright pop that makes the whole plate feel like something you'd order at a weekend brunch spot. Every single ingredient here is naturally free of grains, so there's no need to scan labels or second-guess anything — just whole, clean food that happens to taste incredible. A squeeze of lemon over the salmon right before eating ties all the flavors together in the best way. It's the kind of breakfast that keeps you full and satisfied for hours without feeling heavy, which is a genuinely hard balance to strike first thing in the morning.
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Pat the salmon fillets dry with paper towels. Sprinkle both sides evenly with garlic powder, salt, and black pepper.
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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