Gluten Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This vibrant breakfast plate is the kind of morning meal that makes you feel like you actually have your life together. Cumin-rubbed salmon gets a hard sear until the flesh is golden and flaky, then it's layered over creamy sliced avocado and crowned with a fried egg — all finished with a bright, tangy salsa verde made from scratch with boiled tomatillos, jalapeño, and fresh cilantro. Every single component is naturally free of gluten, so there's no swapping, substituting, or label-squinting required. The homemade salsa verde is the real star here — simmering the tomatillos until they soften and split gives it a mellow depth that store-bought versions just can't touch. Avocado oil keeps the cook clean and the flavors honest, letting the lime juice and fresh herbs do the heavy lifting. It's a protein-packed, produce-forward plate that works just as well for a leisurely weekend brunch as it does for a serious weekday reset. Squeeze a little extra lime over the top before you dig in and you'll wonder why you ever settled for toast.
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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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