Walnut Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
This breakfast plate is the kind of morning meal that makes you feel like you actually have your life together — rich, satisfying, and genuinely beautiful on the plate. 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. Every component is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just clean, whole ingredients doing exactly what they're supposed to do. The salmon gets cooked skin-side down until it's properly crisp, then flipped just long enough to hit that perfect 145°F center, which means you're never guessing at doneness. A squeeze of lemon over everything ties the flavors together and cuts through the richness in the best possible way. It's the kind of plate that works just as well for a slow weekend brunch as it does for a high-protein weekday reset.
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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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