Almond Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of one-pan meal that makes you genuinely excited to cook on a weekday morning — or any time you need something hearty and deeply satisfying. Yukon Gold potatoes get pressed into a hot cast iron skillet until their undersides turn deep golden and crisp, then they're tossed with charred bell pepper, zucchini, and warm spices before a bright homemade salsa verde gets stirred right in. That salsa — built from boiled tomatillos, jalapeño, roasted garlic, cilantro, and fresh lime juice — is the real star, clinging to every piece of potato with a punchy, slightly smoky tang. Hot-smoked salmon is nestled in at the end and warmed through just enough to stay tender and flaky, adding richness without overwhelming the vegetables. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution anxiety — just clean, whole-food cooking from start to finish. Sliced avocado and extra lime wedges on the side take it over the top, though the hash is honestly stunning on its own straight from the skillet.
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos, husked and rinsed
- 1 jalapeño, stemmed
- 2 cloves garlic, unpeeled
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp kosher salt
For the hash
- 1 ½ lbs yukon gold potatoes, cut into ½-inch dice
- 3 tbsp avocado oil, divided
- 1 medium red bell pepper, cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 4 scallions, white and light green parts only, thinly sliced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 8 oz hot-smoked salmon, skin removed and flaked into large chunks
For serving
- 1 ripe avocado, sliced (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Make the salsa verde: Place the tomatillos, jalapeño, and unpeeled garlic cloves in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos are fully softened and have turned from bright green to olive-drab.
- 2
Drain the tomatillos and jalapeño. Peel the garlic cloves. Transfer everything to a blender along with the cilantro, lime juice, and 1/2 tsp kosher salt. Blend until smooth, about 30 seconds. Taste and adjust salt. Set aside.
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