Shellfish Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This vibrant breakfast plate brings together seared salmon, creamy avocado, a perfectly fried egg, and a bright homemade salsa verde that ties every element together. The salsa starts with boiled tomatillos and jalapeño blended with scallion greens, cilantro, and fresh lime juice — tangy, a little smoky, and completely made from scratch so you know exactly what's in it. Salmon is one of those proteins that can feel intimidating at breakfast, but a quick sear in avocado oil with cumin, salt, and pepper produces a golden, flavorful fillet in under ten minutes. For anyone navigating shellfish concerns, this is a genuinely satisfying seafood option that sidesteps the issue entirely — no shrimp, no crab, no cross-contamination worries from mystery sauces or pre-made marinades. The whole plate also fits Whole30 guidelines, so it's built on clean, real-food ingredients without any hidden additives to second-guess. Sliced ripe avocado adds richness and makes the whole thing feel indulgent even though it's completely wholesome. Whether you're meal-prepping a power breakfast or just want something that looks as good as it tastes, this plate delivers serious flavor with minimal fuss.
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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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