Artificial Food Coloring Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color from real vegetables, this skillet hash is the kind of meal that makes you forget you're eating clean. Every ingredient here is exactly what it says it is — tomatillos, jalapeño, garlic, and fresh lime juice come together into a bright homemade salsa verde that does the heavy lifting on flavor without a drop of anything artificial. That matters more than you'd think, because store-bought salsas and seasoning blends are notorious for sneaking in dyes and synthetic additives that have no business being on your plate. Here, the vivid green of the sauce comes from simmered tomatillos and fresh cilantro, and the warm rust tones on the potatoes are pure cast iron magic and smoked paprika. Hot-smoked salmon brings a deeply savory, almost buttery richness that pairs beautifully with the charred bell pepper and zucchini. Finished with sliced avocado and a squeeze of lime, this is a one-pan dinner — or an outrageously good weekend brunch — that looks impressive and tastes even better than it looks.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!