Lactose Free Whole30 Salsa Verde Smoked Salmon Hash
This skillet is a serious crowd-pleaser — smoky, tangy, and loaded with texture from crispy Yukon Gold potatoes, charred zucchini, and tender bell pepper. The homemade salsa verde is the real star, built from boiled tomatillos, jalapeño, and roasted garlic before being blended with fresh cilantro and lime juice into something bright and deeply savory. Hot-smoked salmon gets nestled right into the hash at the end, soaking up all that spiced, saucy goodness without drying out or losing its satisfying flake. Every ingredient here is naturally free of dairy, so there's no swapping or substituting needed — just clean, bold flavors that come together in one pan. Avocado oil keeps things rich without any butter, and the optional sliced avocado on top adds a creamy finish that feels indulgent without breaking anything. It's the kind of breakfast-for-any-meal dish that looks impressive straight from the cast iron but is genuinely straightforward to pull off.
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!