Yeast 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. Seared salmon gets a cumin-kissed crust, creamy avocado adds richness, and a bright, blended salsa verde made from boiled tomatillos and jalapeño ties everything together with a tangy, herbaceous kick. A fried egg crowns the whole thing, making it as satisfying as it is beautiful on the plate. For anyone avoiding yeast, breakfast can feel like a minefield of bread, packaged sauces, and fermented condiments hiding in plain sight. This plate sidesteps all of that entirely — every component is built from whole, fresh ingredients with zero yeast-containing products in sight. The salsa verde is made from scratch with tomatillos, scallion greens, cilantro, and lime, so you know exactly what's going into it. No store-bought shortcuts, no label-reading stress. The technique here is straightforward enough for a weekday but impressive enough for a weekend brunch. Searing the salmon skin-side up first locks in moisture and builds a gorgeous golden crust before the flip, and using the same skillet for the eggs means less cleanup and more flavor. Finish with a generous pour of that green sauce and a squeeze of lime, and you've got a plate that's as nourishing as it is genuinely craveable.
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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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