Gut Friendly Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of meal that feels indulgent while doing right by your digestive system. The homemade salsa verde is the real star — charred tomatillos, jalapeño, and roasted garlic blended with fresh cilantro and lime create a bright, complex sauce that's completely free of anything processed or gut-disrupting. Yukon Gold potatoes get properly crisped in avocado oil before joining a medley of red bell pepper, zucchini, and scallions, so every bite has both substance and freshness. Hot-smoked salmon brings in a deeply savory, protein-rich element that pairs beautifully with the tart salsa without any of the additives you'd find in packaged convenience foods. Everything comes together in a single cast iron skillet, which means less cleanup and more time enjoying a meal that genuinely supports how you feel after eating it. Sliced avocado and an extra squeeze of lime over the top round it all out into something that looks and tastes far more impressive than the ingredient list might suggest.
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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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