Shellfish Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean a bowl of cereal or a sad protein bar, and this morning plate proves it in the most satisfying way possible. Crispy-skinned salmon seasoned with garlic powder and finished with a shower of fresh chives sits alongside silky ghee-scrambled eggs and cool, creamy avocado slices — it's the kind of plate that makes you feel like you actually have your life together. The salmon gets a proper sear in avocado oil, building that golden, crackling skin before a quick flip finishes it to a perfect 145°F inside. Scrambling the eggs low and slow in ghee keeps them tender and custardy rather than rubbery, which makes all the difference when you're building a plate this good. A squeeze of lemon over everything ties the richness of the fish and avocado together with a bright, clean finish. Every ingredient here is naturally free from shellfish and processed additives, so there's no label-scanning required — just real, whole food that happens to taste incredible. It's an easy win for anyone who wants a nourishing, protein-packed breakfast without any compromise on flavor.
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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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