Citric Acid Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, herbaceous, and deeply satisfying, this breakfast plate layers seared salmon, creamy avocado, and a silky homemade salsa verde into something that feels far more special than your average morning meal. The salsa verde is the real star here — tomatillos, jalapeño, scallion greens, cilantro, and fresh lime juice are simmered and blended into a vibrant green sauce that's tangy and lively without relying on any processed or citric-acid-containing additives. That matters more than it sounds, because store-bought salsas and hot sauces almost always sneak in citric acid as a preservative, making this from-scratch approach the only reliable way to get that punchy flavor safely. The salmon gets a quick sear with cumin and avocado oil until the skin is golden and the flesh is just cooked through, while a fried egg adds richness that ties every component together. Sliced ripe avocado underneath everything keeps the plate grounded and creamy, balancing the heat from the jalapeño beautifully. It's a genuinely nourishing, whole-food breakfast that doesn't ask you to compromise on flavor to stay on track.
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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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