Barley Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and packed with protein, this breakfast plate is the kind of morning meal that makes you genuinely excited to get out of bed. Seared salmon gets a cumin-kissed crust before being topped with a silky homemade salsa verde — boiled tomatillos and jalapeño blended with fresh cilantro, scallion greens, and lime juice — that brings serious restaurant energy to your own kitchen. Creamy avocado slices and a perfectly fried egg round everything out into a plate that's as beautiful as it is satisfying. For anyone navigating grain-free eating, this recipe is naturally free of barley and any grain-based fillers, relying entirely on whole, recognizable ingredients. Every component is made from scratch, so there's no need to scrutinize store-bought sauces or seasonings for hidden grains. The salsa verde alone is worth making on repeat — it comes together in minutes and adds a punchy, herby brightness that store-bought versions rarely match. Whether you're deep into a Whole30 reset or just want a clean, nourishing start to the day, this plate delivers big flavor without any 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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