Soy Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean cereal or toast to feel satisfying, and this morning 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 silky ghee-scrambled eggs and cool, creamy avocado slices — it's the kind of meal that feels indulgent but is genuinely nourishing. Every single ingredient here is naturally free of soy, so there's no label-scanning or ingredient-swapping required; avocado oil handles the sear, ghee enriches the eggs, and nothing sneaks in through a sauce or marinade. The technique for the salmon is straightforward — skin-side down, undisturbed, until the skin crisps up and the flesh turns opaque — and the payoff is restaurant-quality texture at home. Lemon wedges brighten the whole plate, and a pinch of red pepper flakes adds just enough heat if you want it. It's a genuinely complete breakfast that keeps you full and satisfied well into the afternoon.
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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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