Honey Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of one-pan meal that feels like a serious weekend project but comes together with surprisingly straightforward technique. Crispy Yukon Gold potatoes form the base, getting a deep golden crust in a cast iron skillet before zucchini, red bell pepper, and scallions join the party. The real star is the homemade salsa verde — charred tomatillos, jalapeño, and roasted garlic blended with fresh cilantro and lime juice — which clings to every piece of potato and vegetable in the most satisfying way. Hot-smoked salmon gets nestled right into the hash at the end, warming through gently so it stays tender and flaky rather than drying out. Every single ingredient here is naturally free of added sweeteners, so there's no label-reading required and no swapping anything out. Cumin and smoked paprika deepen the flavor profile without relying on any sauces or condiments that might sneak in unwanted ingredients. Finish it with sliced avocado and a squeeze of lime straight from the skillet, and you've got a bold, nourishing meal that genuinely doesn't feel like it's missing a thing.
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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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