Gut Friendly 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 restaurant-worthy on a weekday morning. The salsa verde is the real star — simmered tomatillos and jalapeño blended with scallion greens, cilantro, and fresh lime juice create a punchy, slightly smoky sauce that ties every element together beautifully. Salmon is one of the best things you can eat for gut health, delivering omega-3 fatty acids and clean protein that support a happy digestive system without any of the inflammatory ingredients that can quietly derail your progress. Avocado adds healthy fats and a buttery richness that makes the whole plate feel indulgent even though every single ingredient is working in your favor. Cooking everything in avocado oil keeps it compliant and light, and using the same skillet for the eggs means less cleanup and more flavor from those golden, cumin-kissed pan drippings. This is the kind of meal that makes it genuinely easy to stick to a gut-friendly approach — no deprivation, no sad desk lunches, just bold flavors and real food from start to finish.
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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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