Chicken Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and deeply satisfying, this breakfast plate layers seared salmon, creamy avocado, and a fried egg under a vibrant homemade salsa verde that you'll want to put on everything. The salsa is built from boiled tomatillos and jalapeño blended with scallion greens, cilantro, and fresh lime juice — it comes together in minutes and delivers a punchy, slightly smoky flavor that store-bought versions just can't match. The salmon gets a quick cumin-spiced sear in avocado oil until the skin is golden and the flesh is just cooked through, giving you that restaurant-quality crust without much fuss. Everything here is completely free of poultry, so there's no need to swap or substitute a single thing — the salmon is the star and it earns that role. Whole30-compliant from start to finish, this plate skips grains, dairy, and anything processed, leaning entirely on whole ingredients that happen to taste incredible together. It's the kind of breakfast that makes you feel like you actually have your life together, even on a weekday morning.
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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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