Chicken Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of weekend brunch that makes everyone crowd around the stove. Crispy Yukon Gold potatoes get tossed with charred bell pepper, zucchini, and warm spices before being blanketed in a bright, blender-fresh tomatillo salsa verde — and the whole thing comes together in a single cast iron pan. Hot-smoked salmon steps in as the protein here, bringing a deeply savory, woodsy richness that pairs beautifully with the jalapeño heat and fresh lime in the sauce. It's a smart swap for anyone steering clear of poultry, and the salmon actually absorbs the salsa in a way that feels intentional and bold rather than like a substitution. Every component is Whole30-compliant, so there's no label-reading stress — just real, clean ingredients doing serious flavor work. Finish it with sliced avocado and a squeeze of lime straight from the skillet, and you've got a dish that looks like it took far more effort than it did.
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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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