Red Meat Allergy Friendly Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This vibrant breakfast plate is built around seared salmon, creamy avocado, and a bright homemade salsa verde — a combination that feels indulgent but comes together with surprisingly clean, wholesome ingredients. For anyone navigating a red meat allergy, mornings can get repetitive fast, but this dish brings serious flavor and satisfying protein without a single beef, pork, or lamb ingredient in sight. The salmon fillets get a quick rub of cumin, salt, and pepper before hitting a hot skillet, developing a golden crust that makes the whole plate feel restaurant-worthy. Meanwhile, the salsa verde is the real showstopper — boiled tomatillos and jalapeño blended with scallion greens, cilantro, and lime juice create a tangy, slightly smoky sauce that ties everything together. A fried egg goes on top, and sliced ripe avocado rounds out the plate with richness and healthy fat. Every component is made from scratch, so there's no guessing about hidden ingredients or shared-facility concerns. It's the kind of breakfast that makes you genuinely look forward to getting out of bed.
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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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