High Fructose Corn Syrup Free Whole30 Smoky Paprika Salmon Avocado Breakfast Plate
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Learn more →Ingredients
2 servings
For the salmon
- 2 salmon fillets (about 6 oz each), skin-on
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the tomato sauté
- 1 cup cherry tomatoes, halved
- 1 tsp olive oil
- ¼ tsp salt
For the eggs
- 4 large eggs
- 1 tsp ghee
- salt and pepper, to taste
For serving
- 1 large ripe avocado, pitted and sliced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
- red pepper flakes, to taste (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels. In a small bowl, combine the smoked paprika, cumin, garlic powder, 1/4 tsp salt, and black pepper. Press the spice mixture evenly over the flesh side of each fillet.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook undisturbed for 4 minutes, until the skin is crisp and the flesh has turned opaque about two-thirds of the way up the sides. Flip and cook for 2–3 minutes more, until the salmon reaches an internal temperature of 145°F (63°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil.
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