Breastfeeding Friendly Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of meal that feels indulgent but is actually working hard for you. The smoked salmon brings a serious hit of omega-3 fatty acids and protein — both nutrients that matter a lot when you're nursing — while the Yukon Gold potatoes and zucchini keep things hearty and satisfying. A homemade salsa verde made from charred tomatillos, jalapeño, and fresh lime ties everything together with a bright, slightly smoky kick that store-bought sauce just can't replicate. Avocado oil keeps the whole thing dairy-free and clean, and the optional sliced avocado on top adds even more of those good healthy fats. The cast iron technique is key here: letting the potatoes sit undisturbed gives you those deeply golden, crispy edges that make every bite worth it. Everything comes together in one pan, which means less cleanup and more time for, well, everything else on your plate right now.
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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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