High Fructose Corn Syrup 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 with a golden crust, a perfectly fried egg, creamy avocado slices, and a bright homemade salsa verde all land on the same plate in a way that feels almost too good for a weekday. The salsa verde is the real star here: tomatillos and jalapeño are simmered until tender, then blended with scallion greens, cilantro, and lime juice into a tangy, slightly smoky sauce that ties everything together beautifully. Because every component is made from whole, single-ingredient foods, there's no need to scan labels for hidden sweeteners or processed additives — the kind of thing that sneaks into jarred salsas and store-bought sauces constantly. Avocado oil keeps the cook clean and the flavors neutral, letting the cumin-seasoned salmon and the zippy verde sauce do all the talking. It's a high-protein, produce-forward plate that works just as well for a leisurely weekend brunch as it does for meal-prepping your week ahead.
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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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