Whole 30 Whole30 Salsa Verde Salmon Avocado Breakfast Plate
Breakfast just got a serious upgrade. This plate layers cumin-kissed seared salmon, a perfectly fried egg, and creamy sliced avocado, then drowns the whole thing in a bright, tangy salsa verde made from scratch with simmered tomatillos, jalapeño, and fresh cilantro. Every component is built from clean, whole ingredients — no sugar, no grains, no legumes, nothing that sneaks in through a sauce bottle or seasoning packet. That homemade salsa verde is the real star here: boiling the tomatillos until they soften and split gives the blended sauce a mellow depth that store-bought versions just can't touch. The salmon gets a proper sear in avocado oil so the skin crisps up and the flesh stays silky, and the whole plate comes together in well under 30 minutes. It's the kind of breakfast that makes you feel like you're eating at a nice brunch spot, not grinding through a reset. Serves two, so it's just as good for a weekend morning with someone else as it is for a little intentional meal prep energy to start the week right.
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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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