Seed Oil 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 genuinely delicious without a single compromise. The salmon is seared in avocado oil, which means you get a beautifully crisp skin and clean flavor without any of the refined vegetable or seed oils that sneak into so many restaurant and packaged foods. Ghee does the heavy lifting for the scrambled eggs, cooking them low and slow into soft, buttery curds that are miles ahead of anything rushed in a nonstick pan with canola spray. Creamy sliced avocado rounds out the plate with healthy fat and a cool contrast to the warm, garlicky fish. A squeeze of fresh lemon over everything ties it all together and brightens every bite. It's a genuinely complete meal — protein, fat, and flavor — that keeps you full for hours without any of the mid-morning crash.
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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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