Mustard Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and deeply satisfying, this breakfast plate layers seared salmon, creamy avocado, and a vivid homemade salsa verde into something that feels far more indulgent than it actually is. The salsa verde is the real star here — boiled tomatillos and jalapeño blended with scallion greens, cilantro, and fresh lime juice create a punchy, slightly smoky sauce that ties every component together beautifully. Because the sauce is made entirely from scratch with whole, simple ingredients, there's no need to scan labels for hidden condiments or spice blends that might sneak in unwanted additives. Cumin-seasoned salmon gets a hard sear in avocado oil until the skin is golden and the flesh is just cooked through, giving you that restaurant-quality texture at home. A fried egg cooked in the same pan soaks up all those savory drippings before landing right on top of the plate. Everything comes together in one skillet and a blender, making cleanup surprisingly manageable for such an impressive spread. Whether you're eating this way for a reset, a health goal, or just because it genuinely tastes incredible, this plate delivers a full, flavorful morning without compromise.
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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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