Seed Oil Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and genuinely satisfying, this breakfast plate layers seared salmon, creamy avocado, and a vibrant homemade salsa verde into something that feels more like a restaurant brunch than a weekday morning. The salsa verde is the real star — boiled tomatillos and jalapeño blended with scallion greens, cilantro, and fresh lime juice create a punchy, slightly smoky sauce that ties every component together. Cooking with avocado oil keeps the whole dish completely free of industrial seed oils, so you're getting clean, whole-food fats from both the pan and the sliced avocado on the plate. The salmon gets a cumin-spiced crust and a proper sear in the same skillet you'll use for the eggs, which means less cleanup and more flavor. Fried eggs cooked in that same avocado oil pick up every bit of seasoning left behind, making even the simplest part of the plate taste intentional. Everything here is built from ingredients you can actually recognize, which is exactly the kind of breakfast that makes sticking to a Whole30 feel effortless rather than like a compromise.
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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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