Mediterranean Diet Friendly Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This breakfast plate is a vibrant, protein-forward way to start the day — seared salmon with a golden crust, a perfectly fried egg, creamy avocado slices, and a bright homemade salsa verde all landing on the same plate at once. The salsa verde is the real star here: tomatillos and jalapeño are simmered until soft, then blended with scallion greens, cilantro, and fresh lime juice into a tangy, lightly smoky sauce that ties every component together. Salmon is one of those ingredients that fits beautifully into a Mediterranean-style way of eating, delivering heart-healthy omega-3 fats alongside the good monounsaturated fats from avocado and avocado oil. Everything on this plate is whole, minimally processed, and built from fresh produce, quality fish, and eggs — exactly the kind of ingredient list that makes this approach to eating feel effortless rather than restrictive. The cumin-seasoned sear on the salmon adds a warm, earthy depth that plays off the acidity of the salsa verde in a way that feels genuinely restaurant-worthy. Cooking the eggs in the same skillet right after the salmon means fewer dishes and more flavor, since the pan carries just enough seasoning to make even a simple fried egg taste intentional. Squeeze a lime wedge over the whole plate before you dig in and it all comes alive.
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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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