Brazil Nut Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This vibrant breakfast plate is the kind of morning meal that makes you feel like you actually have your life together. Cumin-kissed salmon gets a hard sear until the flesh is golden and flaky, then it's layered over creamy sliced avocado and crowned with a fried egg — all finished with a bright, tangy salsa verde made from scratch with boiled tomatillos, jalapeño, scallion greens, cilantro, and fresh lime juice. Every single ingredient here is whole, recognizable, and completely free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to deal with. The salsa verde is the real star — simmered tomatillos give it a mellow tartness that cuts right through the richness of the salmon and avocado in the best possible way. It's a naturally protein-packed, produce-forward plate that happens to be Whole30-compliant without tasting like a compromise. Whether you're feeding yourself on a slow weekend morning or meal-prepping for a weekday that deserves a proper start, this one delivers serious flavor with straightforward technique.
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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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