Celery 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 golden, then lands on a bed of creamy sliced avocado alongside a perfectly fried egg — it's rich, satisfying, and genuinely beautiful on the plate. The real star is the bright, tangy salsa verde made from boiled tomatillos, jalapeño, scallion greens, cilantro, and lime juice, blended into a punchy sauce that ties every component together. Because the salsa is completely homemade, you know exactly what's in it — no mystery additives, no hidden aromatics, just clean whole ingredients from start to finish. Every component here is naturally free from the usual offenders that sneak into store-bought sauces and seasoning blends, so you can plate this up with total confidence. It's a Whole30-compliant breakfast that genuinely doesn't feel like a compromise — more like something you'd order at a brunch spot and immediately try to recreate at home.
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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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