Tree Nut Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when salmon, eggs, and creamy avocado all land on the same plate. The salmon fillets are seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin turns perfectly crisp and the flesh stays tender all the way through. A scatter of fresh chives over the top adds a bright, oniony finish that makes the whole thing feel a little fancy without any extra effort. Soft scrambled eggs cooked low and slow in ghee come out silky and just set, rounding out the plate with richness. Sliced avocado and a squeeze of fresh lemon tie everything together, cutting through the richness with a clean, citrusy note. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just whole, straightforward food that happens to be deeply satisfying. It's the kind of breakfast that keeps you full and actually makes you want to get out of bed.
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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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