Eggless Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of one-pan meal that makes weekend mornings feel genuinely special. Crispy Yukon Gold potatoes form the base, getting deeply golden in a cast iron skillet before being tossed with charred bell pepper, zucchini, and warm spices like cumin and smoked paprika. The homemade salsa verde — built from boiled tomatillos, jalapeño, and fresh cilantro — gets stirred right into the pan, clinging to every piece and adding a bright, roasted tartness that store-bought sauce just can't replicate. Hot-smoked salmon is nestled in at the end, flaking into generous chunks and soaking up all that flavor without drying out. Because the whole dish is built on vegetables, fish, and avocado oil, there's nothing here that relies on eggs to hold it together or add richness — the salsa verde and salmon do all that work on their own. Sliced avocado and a squeeze of lime over the top round everything out into something that feels indulgent but is completely clean. It's the kind of recipe that earns a permanent spot in your 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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