Paraben Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and deeply satisfying, this breakfast plate layers seared salmon, creamy avocado, and a vibrant homemade salsa verde into something that feels genuinely special first thing in the morning. The salsa verde is built entirely from whole, fresh ingredients — tomatillos, jalapeño, scallion greens, cilantro, and lime — so there's no reaching for a jarred sauce that might contain preservatives or synthetic additives you'd rather avoid. Cooking the tomatillos until they soften and just begin to split is the move that unlocks their mellow, slightly smoky flavor before everything gets blended into a sauce with real texture and brightness. The salmon gets a quick sear in avocado oil with just cumin, salt, and pepper, developing a golden crust that holds up beautifully under the spoonable salsa. A fried egg cooked in the same pan ties the whole plate together with richness, and the sliced ripe avocado underneath keeps every bite creamy and grounding. Everything on this plate is straightforward and clean — fresh produce, quality protein, and good fat — which makes it as easy to feel good about as it is to eat.
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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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