Lupin Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and loaded with good fats and protein, this breakfast plate is the kind of morning meal that actually keeps you full and satisfied for hours. The homemade salsa verde is the real star — boiled tomatillos and jalapeño blended with fresh cilantro, scallion greens, and lime juice create a punchy, vibrant sauce that makes everything it touches taste alive. Pan-seared salmon gets a cumin-kissed crust and a perfectly golden finish, then gets layered with creamy sliced avocado and a fried egg for a plate that looks like it came from a brunch restaurant. Every component here is built from whole, recognizable ingredients — fresh produce, quality fish, avocado oil, eggs — so there's no need to scrutinize labels for hidden fillers or flour-based additives that can sneak into packaged sauces and spice blends. That makes this an especially smart choice for anyone navigating a lupin-free lifestyle, since the risk of exposure often hides in processed condiments and pre-made seasonings rather than fresh, scratch-made cooking like this. A squeeze of lime over the finished plate ties everything together and adds one last hit of brightness. It's a genuinely impressive breakfast that takes almost no special equipment and rewards you with serious flavor 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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