Tree Nut Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and packed with serious protein, this breakfast plate is the kind of morning meal that actually keeps you full and satisfied for hours. The homemade salsa verde is the real star — boiled tomatillos and jalapeño blended with fresh cilantro, scallion greens, and lime juice create a vibrant, slightly smoky sauce that pulls the whole plate together. Cumin-seasoned salmon gets a hard sear in avocado oil until the skin is golden and the flesh is perfectly flaky, then it's crowned with a fried egg and fanned slices of creamy ripe avocado. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just clean, whole foods doing exactly what they're supposed to do. The salsa verde comes together in one saucepan and a blender, and the salmon and eggs cook in the same skillet back to back, which means cleanup is genuinely minimal for how impressive this plate looks. It's the kind of breakfast that feels like a restaurant brunch but lands squarely within Whole30 guidelines without any compromise on flavor or satisfaction.
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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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