Breastfeeding Friendly Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and genuinely satisfying, this breakfast plate is the kind of meal that makes mornings feel worth getting up for. The combination of pan-seared salmon, creamy avocado, and a blitzed tomatillo salsa verde delivers serious flavor alongside a lineup of nutrients that nursing parents genuinely need — healthy fats from the avocado and avocado oil, quality protein from the salmon and eggs, and a fresh hit of lime and cilantro to wake everything up. Salmon is one of the best dietary sources of omega-3 fatty acids, which support both postpartum recovery and infant brain development, making it a smart anchor for a breastfeeding-supportive plate. The eggs are cooked until the whites are fully set and opaque, which matters when you're being mindful about food safety during this season of life. The salsa verde comes together in one saucepan and a blender — boiled tomatillos, jalapeño, scallion greens, and cilantro — so it's bright and homemade without being fussy. Everything is cooked in avocado oil and seasoned simply with cumin, salt, and pepper, so there's nothing hidden or processed to second-guess. It's a plate that genuinely fuels you, and it looks impressive enough that you might actually want to sit down and enjoy it.
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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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