Dairy 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 from the first bite. Cumin-seasoned salmon gets a hard sear until golden, then lands on a bed of creamy sliced avocado alongside a perfectly fried egg, all finished with a bright, tangy salsa verde made from scratch with boiled tomatillos, jalapeño, cilantro, and lime. Every component is naturally free of dairy, so there's no swapping or substituting required — this is just how the dish is built. The salsa verde is the real star here: simmering the tomatillos until they soften and split gives it that mellow, slightly smoky depth that store-bought versions never quite nail. Avocado oil keeps everything rich and clean-tasting without any butter in sight, which means the flavors of the salmon and the sauce stay front and center. It's a plate that works just as well for a slow weekend brunch as it does for a high-protein weekday reset.
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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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