Sesame 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. Seared salmon gets a cumin-kissed crust before being piled alongside creamy avocado slices and a perfectly fried egg, then the whole thing gets drowned in a bright, tangy salsa verde made from scratch with blistered tomatillos, jalapeño, and fresh cilantro. Every component is naturally free from sesame — no tahini, no sesame oil, no hidden seeds lurking in a store-bought sauce — so you can dig in without scanning a single label. The homemade salsa verde is genuinely the star here; simmering the tomatillos until they soften and split gives the blended sauce a mellow depth that bottled versions just can't touch. Avocado oil keeps the sear clean and high-heat friendly, delivering that golden crust on the salmon that makes the whole plate feel restaurant-worthy. It's a Whole30-compliant build that doesn't taste like a compromise — it tastes like something you'd order on a weekend trip somewhere warm and sunny.
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!