Pescatarian 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 — bold, fresh, and genuinely satisfying from the first bite. Seared salmon fillets get a cumin-kissed crust before being piled alongside creamy sliced avocado and a perfectly fried egg, then the whole thing gets blanketed in a bright, tangy salsa verde made from boiled tomatillos, jalapeño, and fresh cilantro. That homemade salsa verde is the real star here — it comes together in minutes and delivers a punchy, slightly smoky heat that store-bought versions just can't match. Salmon is one of those proteins that fits naturally into a pescatarian lifestyle without any compromise on richness or staying power, and pairing it with healthy fats from avocado and avocado oil means this plate keeps you full well into the afternoon. Every component is clean and whole-food-forward, with no grains, dairy, or added sugars anywhere in the recipe. It works just as well for a leisurely weekend brunch as it does for a weekday morning when you want something that feels a little special without a lot of fuss. Finish with a squeeze of lime over everything and you've got a plate that looks as good as it tastes.
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!