Hazelnut 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. Cumin-seasoned salmon gets a hard sear until golden, then lands on a plate alongside creamy sliced avocado and a perfectly fried egg, all drowned in a bright, tangy salsa verde made from scratch with boiled tomatillos, jalapeño, scallion greens, cilantro, and lime. Every single ingredient here is whole, recognizable, and completely free of tree nuts — no sneaky sauces, no spice blends with hidden additives, just clean food that tastes incredible. The homemade salsa verde is honestly the star; simmering the tomatillos until they soften and split mellows their sharpness just enough before blending into something vibrant and slightly smoky. It's the kind of recipe that works beautifully for anyone navigating nut allergies at breakfast, since so many grab-and-go options and restaurant dishes carry real cross-contact risk. Whole30-compliant and naturally built around proteins and healthy fats, this plate keeps you full and energized without any of the usual morning compromise. Squeeze a little extra lime over the top before serving and you'll wonder why you ever settled for anything less.
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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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