Turmeric 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 turns golden and the flesh stays silky — finished with a shower of fresh chives that adds a bright, oniony pop. Eggs are cooked low and slow in ghee, pushed gently into soft, pillowy curds that are rich without being heavy. A few slices of ripe avocado and a squeeze of lemon tie everything together into something that feels indulgent but is completely clean and whole-food from start to finish. Because the seasoning here relies on garlic powder, chives, and citrus rather than any spice blends, there's no need to scrutinize labels for hidden ingredients — everything on this plate is exactly what it says it is. It's the kind of breakfast that keeps you full for hours 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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