Oats Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This vibrant breakfast plate is built around bold, whole-food flavors — seared salmon with a golden crust, creamy avocado, a runny fried egg, and a bright homemade salsa verde that ties everything together. The salsa is made from scratch by simmering tomatillos and jalapeño until tender, then blending them with scallion greens, cilantro, and fresh lime juice for a tangy, slightly smoky sauce that beats anything from a jar. Salmon fillets are seasoned with cumin, salt, and pepper before being seared in avocado oil until the skin side is crisp and the flesh is just cooked through — simple technique, seriously satisfying results. Every single component here is naturally grain-free, so there's no need to swap anything out or second-guess a label. For anyone navigating a morning meal without oats or grains, this kind of plate proves that breakfast doesn't have to mean a bowl of something beige. It's protein-forward, loaded with healthy fats, and genuinely feels like a restaurant-worthy start to the day. Squeeze a little extra lime over the top before serving and don't skip the fresh cilantro — both make the whole plate sing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!