Cashew Free Whole30 Salsa Verde Smoked Salmon Hash

Total time50 min

Prep time15 min

Cook time35 min

Cashew Free Whole30 Salsa Verde Smoked Salmon Hash

This skillet hash is the kind of bold, satisfying meal that makes you forget you're eating clean. Crispy Yukon Gold potatoes get a serious upgrade when tossed with charred bell pepper, zucchini, smoky cumin, and paprika, then blanketed in a bright, tangy salsa verde made entirely from scratch with blistered tomatillos, jalapeño, and fresh cilantro. The hot-smoked salmon brings a rich, savory depth that ties everything together without needing a single dairy or grain ingredient in sight. Because every component is built from whole, recognizable foods, there's no need to scan labels for sneaky additives or worry about cross-contact with tree nuts — it's naturally free of all that without any substitutions required. The homemade salsa verde is genuinely the star here; simmering the tomatillos and garlic before blending gives it a mellow, complex flavor that store-bought versions just can't touch. Finish it with sliced avocado, a handful of fresh cilantro, and a squeeze of lime, and you've got a one-pan meal that looks and tastes like it came from a weekend brunch spot.

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos, husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Kroger Mild Tomatillo Salsa Verde Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo
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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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