Cinnamon Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This breakfast plate is the kind of morning meal that makes you feel like you actually have your life together — bold, fresh, and genuinely satisfying without a single shortcut. Seared salmon gets a golden crust from a quick cumin-and-pepper rub, then lands alongside creamy sliced avocado and a perfectly fried egg for a plate that covers every texture you could want. The real star is the homemade salsa verde, built from boiled tomatillos, jalapeño, scallion greens, cilantro, and lime — bright, tangy, and spooned generously over everything. Because the verde is blended from scratch, you have complete control over what goes in, which means no mystery spice blends or pre-made sauces that might sneak in unwanted ingredients. For anyone navigating a sensitivity to warming baking spices, this recipe is a natural fit — the seasoning leans on cumin, black pepper, and citrus rather than anything sweet or spiced. It's also fully Whole30-compliant, so it pulls double duty for anyone eating clean without wanting to sacrifice flavor. Squeeze a little extra lime over the top before serving and you've got a breakfast that genuinely competes with anything you'd order at a brunch spot.
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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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