Whole 30 Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast that actually keeps you full until lunch is a rare and beautiful thing, and this plate delivers exactly that. Crispy-skinned salmon seared in avocado oil, soft ghee-scrambled eggs, and creamy sliced avocado come together in a morning meal that feels genuinely indulgent without a single compromise. The garlic powder and fresh chives on the salmon add a savory punch that makes the whole plate feel cohesive rather than like a random assortment of compliant foods. One of the trickiest parts of a Whole30 morning is finding something satisfying that doesn't lean on grains, dairy, or added sugar — this one solves that problem with real, whole ingredients and zero workarounds. The technique matters here: cooking the salmon skin-side down undisturbed gives you that golden, crackling skin, while low-and-slow ghee scrambles keep the eggs silky and just set. A squeeze of lemon over everything at the end brightens all the rich flavors and ties the plate together beautifully. It serves two, making it a great weekend cook-together or a meal-prep anchor for a strong start to the week.
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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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