PCOS Friendly Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This breakfast plate is the kind of morning meal that actually keeps you full and energized — no blood sugar crash, no mid-morning hunger spiral. That matters a lot when you're managing hormonal balance, because stable energy and anti-inflammatory ingredients are genuinely doing work here, not just checking boxes. Omega-3-rich salmon, creamy avocado, and eggs deliver a serious hit of healthy fats and protein, while the bright homemade salsa verde brings tomatillos, jalapeño, and fresh cilantro together into something that tastes far more exciting than "healthy breakfast" usually sounds. Avocado oil keeps the cook clean and the fat profile solid, and every single ingredient on this plate earns its place. The salsa verde comes together in minutes — just a quick simmer and a blitz in the blender — and it transforms the whole dish with a tangy, slightly smoky kick that store-bought sauces just can't match. Plating it all together feels almost too pretty for a weekday, but that's honestly part of the appeal. This is the kind of recipe that makes eating well feel like a genuine treat rather than a 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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