Nutmeg Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This vibrant breakfast plate is the kind of meal that makes you feel like you're eating at a trendy brunch spot without ever leaving your kitchen. Cumin-rubbed salmon gets a hard sear until golden, then gets crowned with a runny fried egg and a bright, tangy salsa verde made from scratch with boiled tomatillos, jalapeño, scallion greens, and fresh cilantro. Creamy sliced avocado ties everything together and adds that rich, buttery contrast to the heat of the salsa. Every single component is built from whole, clean ingredients — no spice blends with hidden fillers, no jarred sauces to second-guess. That matters when you're navigating a spice sensitivity, because warm baking spices can sneak into pre-made salsas and seasoning packets far more often than you'd expect. Here, you control exactly what goes in, and the result is a plate that's bold, satisfying, and completely free of anything you're trying to avoid. It's a genuinely impressive way to start the day, whether you're deep into a Whole30 reset or just chasing a breakfast that actually keeps you full.
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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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