Chestnut 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-rubbed 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 blitzed salsa verde: boiled tomatillos and jalapeño blended with scallion greens, cilantro, and fresh lime juice into a bright, tangy sauce that ties every component together. Every single ingredient here is whole, recognizable, and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. It's also fully Whole30-compliant, which means it works hard for anyone navigating multiple dietary commitments at once. The combination of protein-packed salmon, healthy fats from avocado and avocado oil, and that punchy homemade verde sauce will keep you full and energized well into the afternoon. Whether you're meal-prepping a power breakfast or treating yourself to a slow weekend morning, this plate delivers serious flavor without any shortcuts.
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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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