Coconut Free Whole30 Salsa Verde Smoked Salmon Hash
Crispy Yukon Gold potatoes, smoky flaked salmon, and a bright, tangy salsa verde made entirely from scratch — this skillet hash is the kind of meal that feels indulgent but plays by all the rules. Every ingredient here is naturally free from coconut in any form, so there's no need to audit labels or swap out suspicious oils; avocado oil carries the whole cook from start to finish. The salsa verde is the real star, built from charred tomatillos, jalapeño, and fresh cilantro blended into a silky sauce that clings to every crispy potato cube. Hot-smoked salmon adds a deeply savory, almost luxurious quality that you don't usually expect from a hash, and it comes together in the same cast iron skillet without any fuss. The layered spices — cumin, smoked paprika, a hit of lime — give the whole dish a Southwestern warmth that makes it feel like something you'd order at a brunch spot rather than throw together on a weeknight. Finish it straight from the skillet with sliced avocado and a squeeze of lime, and it's genuinely hard to believe something this satisfying checks so many boxes at once.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!