Cashew Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and deeply satisfying, this breakfast plate is the kind of morning meal that makes you feel like you actually have your life together. The homemade salsa verde is the real star — boiled tomatillos and jalapeño blended with fresh cilantro, scallion greens, and lime juice create a punchy, vibrant sauce that ties the whole plate together. Searing the salmon skin-side up first locks in a gorgeous golden crust, and the cumin rub gives it a subtle warmth that plays beautifully against the bright green sauce. A fried egg cooked in the same skillet keeps cleanup minimal and adds richness, while creamy sliced avocado rounds everything out with that buttery texture you want at breakfast. Every single ingredient here is whole, clean, and naturally free from tree nuts — no label-scanning required, no sneaky nut-based sauces hiding in the mix. This is the kind of plate that photographs well but also genuinely fills you up and keeps you going all morning. Squeeze a little extra lime over the top before you dig in and you will not regret 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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