Coconut Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and deeply satisfying, this breakfast plate layers seared salmon, creamy avocado, and a from-scratch salsa verde that comes together in minutes from simmered tomatillos, jalapeño, and fresh cilantro. The salsa verde is the real star — blended just enough to keep a little texture, with lime juice cutting through the richness of the fish and avocado in the best possible way. Every ingredient here is whole, recognizable, and naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. The salmon gets a quick sear with avocado oil and a hit of cumin, building a golden crust that makes this feel far more special than a typical weekday morning. A fried egg goes right on top, and when the yolk breaks into the salsa verde, it creates a sauce that ties the whole plate together. It's the kind of breakfast that keeps you full and genuinely excited to eat before noon.
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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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