Pecan Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This breakfast plate is the kind of morning meal that makes you feel like you actually have your life together — vibrant, satisfying, and built entirely from whole, clean ingredients. Seared salmon gets a cumin-kissed crust before being crowned with a fried egg and a bright, blended salsa verde made from boiled tomatillos, jalapeño, scallion greens, and fresh cilantro. Creamy avocado slices anchor the whole plate and bring a richness that ties every component together beautifully. The homemade salsa verde is the real star here — tangy, a little smoky, and so much more alive than anything from a jar. Because every ingredient is naturally free from tree nuts, you can build this plate without scanning labels or second-guessing a single step. It's a genuinely impressive breakfast that comes together in one skillet and a blender, which means cleanup is as easy as the cooking. Squeeze a little lime over the top before serving and you've got a plate that looks like it came from a weekend brunch spot — no reservation required.
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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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