Wheat Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Mornings get a serious upgrade when salmon, eggs, and creamy avocado land on the same plate together. 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 — finished with a shower of fresh chives that makes everything feel a little fancy. Soft scrambled eggs cooked low and slow in ghee come together alongside, rich and custardy without a single grain of flour or filler in sight. Every component here is naturally free of wheat, so there's no swapping or substituting required — just clean, whole ingredients doing exactly what they're supposed to do. A few slices of ripe avocado and a squeeze of fresh lemon tie the whole plate together, brightening the richness of the fish and eggs in the best possible way. It's the kind of breakfast that keeps you full and satisfied for hours, and it looks impressive enough to serve to guests without any extra effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!