Turkey Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and loaded with healthy fats and protein, this breakfast plate is the kind of morning meal that makes you genuinely excited to get out of bed. Seared salmon fillets get a cumin-kissed crust, then land alongside creamy sliced avocado and a perfectly fried egg — it's a combination that feels indulgent but is completely clean and compliant. The real star is the homemade salsa verde, blended from boiled tomatillos, jalapeño, scallion greens, cilantro, and lime juice — a punchy, slightly smoky sauce that ties every element of the plate together beautifully. Because everything is made from scratch with whole, recognizable ingredients, there's no need to scan labels or second-guess what's hiding in a store-bought condiment. Avocado oil keeps the cook clean and the flavors neutral, letting the salmon and salsa do all the heavy lifting. This is the kind of breakfast that works just as well for a leisurely weekend brunch as it does for a focused weekday reset — satisfying enough to keep you fueled for hours without weighing you down.
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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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