Beef Free 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 star of the show is a silky, cumin-kissed salmon fillet seared until golden, layered over creamy avocado slices and crowned with a perfectly fried egg — no beef, no shortcuts, just clean, whole-food ingredients doing serious work. The homemade salsa verde is where things get really exciting: boiled tomatillos and jalapeño blended with fresh cilantro, scallion greens, and lime juice create a punchy, slightly smoky sauce that ties every component together beautifully. Because everything is made from scratch with simple produce, proteins, and avocado oil, you never have to second-guess what's in it — a genuine relief when store-bought sauces and pre-seasoned proteins so often sneak in unwanted ingredients. It's naturally grain-free and Whole30-compliant, so it works whether you're mid-reset or just trying to start the day with something nourishing and real. The technique is straightforward — one saucepan for the salsa, one skillet for both the salmon and the eggs — which means less cleanup and more time enjoying your plate. Squeeze a little extra lime over the top before you dig in and you'll wonder why you ever settled for a boring breakfast.
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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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