Turkey Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when crispy-skinned salmon, soft scrambled eggs, and creamy avocado all land on the same plate. The salmon is seasoned simply with garlic powder, salt, and pepper, then seared in avocado oil until the skin crackles and the flesh turns perfectly flaky — finished with a shower of fresh chives that makes it feel genuinely restaurant-worthy. Eggs are cooked low and slow in ghee, pushed into gentle curds that stay silky and rich without a drop of dairy cream. Sliced avocado rounds everything out with cool, buttery contrast, while lemon wedges and optional red pepper flakes let you dial the brightness and heat exactly where you want it. Every single ingredient here is naturally free of poultry, so there's no substituting or swapping required — just a clean, satisfying breakfast built around real whole foods. It's the kind of plate that keeps you full for hours and makes you actually look forward to waking up.
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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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