Dairy Free Whole30 Salsa Verde Smoked Salmon Hash
This skillet is the kind of meal that makes you forget you're eating clean — smoky, tangy, and deeply satisfying from the very first bite. Yukon Gold potatoes get pressed into a cast iron skillet until their undersides turn deep golden and crisp, then they're tossed with charred bell pepper, zucchini, and warm spices before being draped in a bright, blended tomatillo salsa. The hot-smoked salmon brings a rich, savory depth that plays beautifully against the jalapeño heat and fresh lime in that homemade salsa verde. Every single ingredient here is naturally free of dairy — no butter, no cream, no hidden cheese — so you get all that luscious, saucy richness from the tomatillos, avocado oil, and the salmon itself. It's the kind of dish that proves you don't need anything extra to make a skillet feel indulgent. Sliced avocado on top adds a cool, creamy finish that ties everything together without straying from the plan. Whether you're deep in a Whole30 reset or just craving a bold, produce-forward hash, this one earns a permanent spot in the rotation.
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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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