Smoky, tangy, and loaded with color, this skillet hash is the kind of one-pan meal that makes you genuinely excited to eat well. 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 ties everything together. The salsa starts with boiled tomatillos, jalapeño, and roasted garlic blended with fresh cilantro and lime juice — it's punchy, a little smoky, and completely made from scratch with nothing to second-guess. Hot-smoked salmon gets nestled right into the skillet at the end, warming through just enough to flake into rich, savory bites throughout the hash. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-reading stress or substitution gymnastics required. Finished with sliced avocado, a scatter of fresh cilantro, and a squeeze of lime, this is the kind of dish that looks like it came from a weekend brunch spot but comes together entirely in your own kitchen.
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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.
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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