Ginger 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. Seared salmon gets a cumin-kissed crust before being piled alongside creamy sliced avocado and a perfectly fried egg, then the whole thing gets blanketed in a bright, tangy salsa verde made from boiled tomatillos, jalapeño, scallion greens, cilantro, and lime. That homemade salsa is the real star here — it comes together in a blender in under a minute and tastes like something you'd order at a trendy brunch spot. Every single ingredient in this recipe is naturally free of ginger, which can sneak into store-bought salsas, spice blends, and even some canned fish products, so cooking from scratch here genuinely matters. The cumin and lime do all the heavy lifting in the flavor department, so you're not missing a thing. It's Whole30-compliant, protein-packed, and colorful enough to make you want to photograph it before you eat it — though it's honestly best enjoyed immediately while the salmon is still hot and the egg yolk is just right.
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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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