Xanthan Gum Free Whole30 Salsa Verde Salmon Avocado Breakfast Plate
This vibrant breakfast plate is the kind of morning meal that makes you feel like you actually have your life together. Cumin-kissed salmon gets a hard sear until the flesh is golden and flaky, then it's layered over creamy sliced avocado and crowned with a fried egg — all finished with a bright, tangy salsa verde made from scratch with simmered tomatillos, jalapeño, and fresh cilantro. That homemade salsa is the real star here: because you're blending whole, clean ingredients yourself, there's zero guesswork about what's actually in it, which is a genuine relief when you're navigating thickeners and stabilizers that sneak into jarred versions. Every single component in this plate is naturally free of gums and binders — nothing processed, nothing hidden, just real food doing all the heavy lifting. The avocado oil ties everything together with a clean, neutral richness that lets the lime and herbs shine without competing. It's a satisfying, protein-forward start to the day that works just as well for a leisurely weekend brunch as it does for a focused weekday reset. Squeeze a little extra lime over the top before serving and you'll wonder why you ever settled for a boring breakfast.
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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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