Low Sugar Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and genuinely satisfying, this breakfast plate is the kind of morning meal that makes you feel like you actually have your life together. The homemade salsa verde is the real star — boiled tomatillos and jalapeño blended with fresh cilantro, scallion greens, and lime juice create a punchy, vibrant sauce with zero added sweeteners, just pure flavor from real ingredients. That matters more than it sounds, because store-bought salsas and hot sauces are notorious for sneaking in cane sugar or corn syrup where you'd least expect it. Here, you control every single component. The cumin-seasoned salmon gets a gorgeous golden sear before being crowned with a fried egg and fanned avocado slices, so every bite delivers protein, healthy fat, and that bright green sauce all at once. It's a plate that looks impressive but comes together in one skillet with minimal cleanup. Whether you're deep into a Whole30 reset or just trying to eat cleaner in the mornings, this is the kind of recipe that makes the effort feel completely worth it.
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Learn more →Ingredients
2 servings
For the salsa verde
- 4 tomatillos (about 6 oz), husked and rinsed
- 1 jalapeño, stem removed
- 2 scallions (green tops only), roughly chopped
- ¼ cup fresh cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- ¼ tsp fine sea salt
For the salmon
- 2 salmon fillets (5–6 oz each), skin-on, patted dry
- 1 tbsp avocado oil, divided
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ½ tsp ground cumin
For the eggs
- 2 large eggs
For serving
- 1 ripe avocado, halved, pitted, and sliced
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
Place the tomatillos and jalapeño in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 8–10 minutes, until the tomatillos are olive-green, softened, and just beginning to split.
- 2
Drain the tomatillos and jalapeño and transfer to a blender or food processor. Add the scallion greens, cilantro, lime juice, and 1/4 tsp salt. Blend until smooth but still slightly textured, about 20–30 seconds. Taste and adjust salt. Set aside.
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