Carrageenan 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. The salsa verde is built entirely from scratch — tomatillos, jalapeño, garlic, cilantro, and lime — so there's no reaching for a jarred sauce that might contain hidden thickeners or additives you'd rather avoid. That matters more than it sounds, because many store-bought salsas and smoked fish products quietly sneak in stabilizers like carrageenan, and this recipe sidesteps all of that with whole, recognizable ingredients from start to finish. Yukon Gold potatoes get pressed into a cast iron skillet until they're deeply golden and crisp, then joined by red bell pepper, zucchini, and scallions before the bright, slightly charred salsa verde pulls everything together. Hot-smoked salmon is nestled in at the end, warming through just enough to meld with the spiced vegetables without losing its satisfying, flaky texture. A few slices of ripe avocado and a squeeze of lime over the top round it out into something that feels restaurant-worthy but comes together in a single pan. Whether you're eating clean for a reset or just want a bold, nourishing meal with zero ingredient anxiety, this hash delivers on every front.
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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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