Beef 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 get up in the morning. Hot-smoked salmon brings deep, woodsy flavor and flaky richness without a single trace of red meat, making it a natural fit for anyone keeping things beef-free without sacrificing any satisfaction. Yukon Gold potatoes get pressed into a cast iron skillet and left alone until they're properly golden and crisp — no shortcuts, just real texture — before zucchini, red bell pepper, and scallions join the party. The homemade salsa verde is the move here: tomatillos and jalapeño are simmered until soft, then blended with cilantro and lime into a bright, slightly smoky sauce that clings to every piece of potato in the pan. Cumin and smoked paprika tie the whole thing together, giving the hash a warm, earthy backbone that makes the salmon sing. Finish it with sliced avocado and a squeeze of lime right at the table, and you've got a skillet that looks like it came from a brunch spot but came together entirely in your own kitchen.
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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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