Sesame Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean toast or cereal to feel satisfying, and this plate proves it in the most delicious way possible. Crispy-skinned salmon seasoned with garlic powder and finished with a shower of fresh chives sits alongside soft scrambled eggs cooked low and slow in ghee, with creamy sliced avocado and bright lemon wedges rounding everything out. Every single ingredient here is naturally free from sesame — no tahini, no sesame oil, no hidden seed blends — so you can build your plate without second-guessing a single component. The avocado oil gets the salmon skin perfectly golden and crackling, while the ghee gives those scrambled eggs a rich, buttery depth that's genuinely hard to beat. A squeeze of lemon over the whole plate ties it all together and makes the flavors pop in a way that feels almost restaurant-worthy. This is the kind of breakfast that keeps you full and energized for hours, and it comes together with nothing more than a couple of skillets and a handful of whole, clean ingredients.
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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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