Macadamia 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-kissed 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 simmered tomatillos, jalapeño, and fresh cilantro. That salsa verde is the real star here: boiling the tomatillos mellows their sharpness while keeping everything punchy and fresh, and it comes together in a blender in under a minute. Every component is built from whole, clean ingredients — no fillers, no seed oils, no sneaky additives — so it fits a Whole30 reset without any substitutions or workarounds. For anyone navigating tree nut allergies or avoiding macadamia-heavy nut blends that often show up in paleo-style breakfast bowls, this plate is a genuinely satisfying alternative that doesn't feel like a compromise. The lime wedges at the end are optional, but honestly, squeeze them — they tie the whole plate together.
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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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