Anti Inflammatory Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and deeply satisfying, this breakfast plate layers seared salmon, creamy avocado, and a vibrant homemade salsa verde into something that feels far more indulgent than it actually is. The salsa verde is the real star — boiled tomatillos and jalapeño blended with fresh cilantro, scallion greens, and lime juice create a punchy, verdant sauce that ties every element of the plate together. Salmon is one of the most celebrated anti-inflammatory proteins around, rich in omega-3 fatty acids, and cooking it skin-side up first in avocado oil gives you that gorgeous golden crust without any inflammatory seed oils in sight. Avocado adds healthy monounsaturated fats and a buttery richness that balances the heat from the jalapeño beautifully. The fried egg, cooked in the same skillet as the salmon, picks up all those cumin-spiced drippings and adds staying power to keep you full and focused well into the afternoon. Every ingredient here is whole, recognizable, and working hard — nothing processed, nothing hidden, just clean food that genuinely tastes like a treat. This is the kind of plate that makes eating well feel like a reward rather than a compromise.
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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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