Rice 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 — bold, fresh, and genuinely satisfying without leaning on grains or fillers of any kind. The star of the show is a bright, blended salsa verde made from boiled tomatillos, jalapeño, scallion greens, cilantro, and lime juice — tangy and just a little spicy, with a texture that clings beautifully to everything on the plate. Cumin-seasoned salmon gets a hard sear in avocado oil until the flesh is golden and just cooked through, then it's layered over creamy sliced avocado and crowned with a fried egg cooked in the same pan. Every component here is naturally grain-free, so there's no swapping or substituting needed — it just works as written. The combination of healthy fats from the avocado and salmon, protein from the egg and fish, and that punchy green sauce hits every note you want from a weekend breakfast without feeling heavy. A squeeze of lime over the top right before eating ties the whole thing together in the best way.
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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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