Soy Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and deeply satisfying, this breakfast plate layers seared salmon, creamy avocado, and a vibrant homemade salsa verde into something that feels genuinely special without requiring much effort. The salsa verde is the real star — boiled tomatillos and jalapeño blended with scallion greens, cilantro, and lime juice create a punchy, slightly smoky sauce that ties every component together beautifully. Salmon is seasoned simply with cumin, salt, and pepper, then seared in avocado oil until the skin is golden and the flesh is just cooked through, which means you get incredible texture without any fuss. A fried egg goes right on top, and when the yolk breaks over the fish and salsa, the whole plate becomes something you'll want to make on repeat. For anyone navigating soy-free eating, this kind of recipe is a genuine relief — every single ingredient is naturally free of soy, with no sauces, marinades, or oils that sneak it in. Avocado oil handles all the cooking, the salsa is built entirely from fresh produce, and there's nothing processed in sight. It's a complete, protein-rich morning meal that proves eating clean doesn't mean eating boring.
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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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