Paleo Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and genuinely satisfying, this breakfast plate is the kind of morning meal that makes you feel like you actually have your life together. The homemade salsa verde is the real star — boiled tomatillos and jalapeño blended with fresh cilantro, scallion greens, and lime juice create a punchy, vibrant sauce that pulls the whole plate together. Searing the salmon skin-side up first locks in a gorgeous golden crust, and the cumin rub adds just enough warmth without overpowering the fish. A fried egg and creamy sliced avocado round things out into something that's rich, colorful, and deeply nourishing. Every ingredient here is clean and whole — avocado oil, fresh produce, quality protein — so there's no need to scrutinize labels or swap anything out. It's the kind of plate that proves eating this way doesn't mean settling for boring, and it works just as well for a leisurely weekend brunch as it does for a focused weekday morning.
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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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