Walnut Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Bright, tangy, and deeply satisfying, this breakfast plate is the kind of morning meal that makes you feel like you actually have your life together. The homemade salsa verde is the real star — boiled tomatillos and jalapeño blended with scallion greens, cilantro, and fresh lime juice create a vibrant, slightly smoky sauce that ties everything on the plate together. Cumin-seasoned salmon gets a hard sear in avocado oil until the skin is golden and the flesh is just cooked through, while creamy sliced avocado and a fried egg round out a plate that's as nourishing as it is beautiful. Every single component is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. This is the kind of recipe that proves a Whole30-compliant breakfast doesn't have to feel like a compromise. Whether you're meal-prepping for a weekday or making a slow weekend brunch feel special, this plate delivers bold flavor with surprisingly minimal effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!