Carrageenan Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and deeply satisfying, this breakfast plate layers seared salmon, creamy avocado, and a vibrant homemade salsa verde into something that feels like a restaurant-worthy morning meal. The salsa verde is the real star — tomatillos and jalapeño are simmered until soft, then blended with scallion greens, cilantro, and fresh lime juice into a sauce that's punchy without being overwhelming. Because every component is made from scratch using whole, recognizable ingredients, you never have to second-guess what's in your food or worry about the thickeners and stabilizers that sneak into so many store-bought sauces and condiments. Carrageenan, a common additive in packaged salsas and processed foods, has no place here — just clean produce, good salmon, and avocado oil. The salmon gets a beautiful golden sear from a quick stovetop method, and the fried egg on top ties the whole plate together with richness. It's the kind of breakfast that keeps you full and energized without any of the ingredient anxiety that comes with grabbing something pre-made off a shelf.
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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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