BHA & BHT Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This vibrant breakfast plate is the kind of meal that makes you feel like you're eating at a seriously good brunch spot — except you made it yourself in about 20 minutes. Seared salmon gets a cumin-kissed crust, creamy avocado adds richness, and a bright, blended salsa verde made from boiled tomatillos, jalapeño, and fresh cilantro ties everything together with a punchy, tangy kick. A fried egg on top makes it genuinely satisfying and keeps you full well into the afternoon. For anyone avoiding synthetic preservatives like BHA and BHT, packaged sauces and seasoning blends are often the sneaky culprits — but this recipe sidesteps all of that by building every component from scratch with whole, recognizable ingredients. Avocado oil, fresh tomatillos, lime juice, and real spices mean there's nothing hidden on a label to second-guess. The homemade salsa verde alone is worth the effort: it comes together in a blender and tastes far more complex than the short ingredient list suggests. Whether you're eating this way for health reasons or just want a clean, nourishing start to the day, this plate delivers big flavor without any of the 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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