Emulsifier Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and deeply satisfying, this breakfast plate layers seared salmon, creamy avocado, and a vibrant homemade salsa verde into something that feels far more special than your average morning meal. The salsa verde is the real star here — boiled tomatillos and jalapeño blended with scallion greens, cilantro, and fresh lime juice create a punchy, naturally smooth sauce with zero additives or stabilizers. That matters more than it sounds, because store-bought salsas and hot sauces are notorious hiding spots for emulsifiers and gums that can quietly sneak into your diet. Every single component here is built from whole, recognizable ingredients, so you know exactly what you're eating. The salmon gets a quick sear in avocado oil with cumin, salt, and pepper, developing a golden crust that holds up beautifully under the egg and sauce. Fried eggs cooked in the same skillet pick up all those savory pan drippings, and sliced ripe avocado ties the whole plate together with richness and cool contrast. It's the kind of breakfast that makes you feel like you're eating at a restaurant — except you made it yourself, and you trust every ingredient in it.
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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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