Anti Inflammatory Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of meal that makes you forget you're eating with any particular intention at all. The foundation is crispy Yukon Gold potatoes cooked in avocado oil until deeply golden, layered with charred zucchini and red bell pepper, then brought together with a bright, blended tomatillo salsa verde made entirely from scratch. Hot-smoked salmon adds richness and protein without any of the processed ingredients that can sneak into store-bought versions, making this a genuinely clean, whole-food dish from start to finish. Cumin and smoked paprika give the hash a warm, earthy backbone, while the lime juice and fresh cilantro in the salsa keep everything feeling light and vibrant — a balance that's hard to pull off but lands perfectly here. Tomatillos, avocado oil, and fatty fish are all recognized for their role in a low-inflammation approach to eating, so this recipe isn't just delicious, it's doing real work. Finishing the whole thing in one cast iron skillet means the flavors meld together beautifully, and serving it with sliced avocado and extra salsa verde on the side makes it feel genuinely restaurant-worthy. It's the kind of weekend brunch or easy weeknight dinner that you'll want to put on permanent rotation.
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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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