Wheat Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This vibrant breakfast plate is built entirely from whole, naturally wheat-free ingredients — no swaps, no substitutions, no compromises. Cumin-seasoned salmon gets a hard sear until the flesh is golden and just cooked through, then it's layered over creamy sliced avocado and crowned with a fried egg cooked in the same skillet. The real star is the blended salsa verde, made from boiled tomatillos, jalapeño, scallion greens, cilantro, and lime juice — bright, tangy, and just enough heat to wake everything up. Spooned generously over the whole plate, it ties together the richness of the salmon and avocado in a way that feels restaurant-worthy without any complicated technique. Every component here is clean and ingredient-transparent, which makes it a genuinely satisfying option when you're navigating grain-free mornings and want something that actually feels like a real meal. Serve it with an extra squeeze of lime and a few fresh cilantro sprigs, and you've got a plate that looks as good as it tastes.
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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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