Gelatin Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and loaded with healthy fats and protein, this breakfast plate is the kind of morning meal that makes you feel genuinely good about starting the day. The homemade salsa verde is the real star — boiled tomatillos and jalapeño blended with scallion greens, cilantro, and fresh lime juice create a vibrant, punchy sauce that pulls the whole plate together. Seared salmon gets a cumin-kissed crust before meeting creamy sliced avocado and a perfectly fried egg, so every bite has something going on texturally and flavor-wise. For anyone navigating a gelatin-free lifestyle, packaged sauces and store-bought condiments can be a minefield of hidden additives, but every single component here is made from scratch with whole, recognizable ingredients. There's no need to scrutinize labels or second-guess anything — the salsa verde comes together in a blender, the salmon cooks in avocado oil, and the eggs go straight into the same skillet. Clean, simple, and completely transparent from start to finish. This is the kind of plate that proves eating with restrictions doesn't mean eating boring.
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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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