Turmeric Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, zesty, and deeply satisfying, this breakfast plate layers seared salmon, creamy avocado, and a fried egg under a vibrant homemade salsa verde that you'll want to put on everything. The salsa is built from boiled tomatillos, jalapeño, scallion greens, cilantro, and lime juice — blended into something tangy and a little smoky with zero yellow spices in sight. That matters here, because so many bold, flavor-forward sauces lean on turmeric as a colorant or seasoning, but this one gets all its personality from fresh, whole ingredients instead. The salmon is seasoned simply with cumin, salt, pepper, and avocado oil, then seared until the skin is golden and the flesh is just cooked through — clean, confident technique that doesn't need any shortcuts. Creamy avocado slices anchor the plate and balance the heat from the jalapeño, while a fried egg ties everything together into a genuinely complete morning meal. It's the kind of breakfast that feels restaurant-worthy but comes together in one skillet with ingredients you can easily keep on hand. Whether you're eating this way by choice or necessity, this plate proves that avoiding certain spices doesn't mean settling for anything less than bold and delicious.
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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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