Pork Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This vibrant breakfast plate is the kind of morning meal that makes you feel like you actually have your life together. Cumin-crusted salmon gets a hard sear until the flesh is golden and flaky, then lands on a bed of creamy sliced avocado alongside a perfectly fried egg — it's rich, satisfying, and genuinely beautiful on the plate. The real star is the from-scratch salsa verde: boiled tomatillos and jalapeño blended with scallion greens, cilantro, and fresh lime juice into a bright, tangy sauce that ties every component together. Because every ingredient here is whole, unprocessed, and naturally free of pork or pork-derived additives, there's no label-reading required — just clean, bold flavors from start to finish. Avocado oil keeps the cook simple and the skillet screaming hot for that golden sear, and the same pan does double duty for the eggs so cleanup stays minimal. A squeeze of lime over the finished plate wakes everything up even further. Whether you're deep into a Whole30 reset or just chasing a high-protein breakfast that doesn't feel like a compromise, this one delivers.
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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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