MSG 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 here — boiled tomatillos, fresh jalapeño, cilantro, scallion greens, and a squeeze of lime come together in a blender into something vibrant and deeply flavorful, with zero mystery ingredients or hidden additives to worry about. That matters more than it might seem, because store-bought salsas and sauces are one of the sneakiest places for unwanted flavor enhancers to hide. Here, every single component is whole and recognizable, from the avocado oil used to sear the salmon to the cumin that gives it a warm, earthy crust. The salmon gets a proper golden sear before being finished to a perfect 145°F, so you get that satisfying crispy edge alongside silky, flaky fish. A fried egg goes right on top, the sliced avocado adds creaminess, and then that salsa verde gets spooned generously over everything — it's a plate that looks impressive but comes together in one skillet with very little fuss. Whether you're deep into a Whole30 reset or just trying to eat cleaner, this is the kind of breakfast that makes the effort feel completely worth it.
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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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