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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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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