Caffeine Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This breakfast plate is the kind of morning meal that makes you feel like you actually have your life together — vibrant, satisfying, and built entirely from whole, real ingredients. Seared salmon gets a cumin-kissed crust before being layered over creamy sliced avocado and crowned with a fried egg, then finished with a bright, tangy salsa verde made from boiled tomatillos, jalapeño, fresh cilantro, and lime. That homemade salsa verde is the real star here — it comes together quickly in a blender and delivers a punchy, herby kick that store-bought versions just can't match. Every component is naturally free of stimulants, so there's no need to scan labels or swap anything out — the whole plate is clean from start to finish. Avocado oil keeps the cook simple and the flavors neutral enough to let the salmon and salsa do their thing. It's a genuinely filling plate that works just as well for a slow weekend brunch as it does for a high-protein weekday reset. Squeeze a little extra lime over everything right before eating and you'll wonder why you ever settled for a bowl of cereal.
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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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