Almond Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and deeply 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 that store-bought versions simply can't touch. Cumin-seasoned salmon gets a hard sear in avocado oil until the skin is golden and the flesh is just cooked through, then it's layered over creamy sliced avocado with a perfectly fried egg on top. Every component here is built from whole, recognizable ingredients, so you never have to second-guess what's in your food or worry about hidden additives sneaking into your morning routine. Tree nuts are nowhere near this plate — the richness comes entirely from the salmon, the avocado, and that glossy drizzle of salsa verde. It's a genuinely restaurant-worthy breakfast that happens to come together in one skillet and a blender.
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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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