Lupin Free Whole30 Salsa Verde Smoked Salmon Hash
Crispy Yukon Gold potatoes, smoky flaked salmon, and a bright homemade salsa verde all come together in one cast iron skillet for a breakfast or brunch that genuinely earns its place at the table. The salsa verde is built from scratch — tomatillos, jalapeño, and garlic simmered until soft, then blended with fresh cilantro and lime — so every component is clean and completely transparent. That matters when you're navigating ingredient labels, because store-bought sauces and seasoning blends are common hiding spots for additives and fillers you'd rather avoid. Here, everything from the avocado oil down to the smoked paprika is straightforward and whole-food based, with no legume-derived ingredients anywhere in the dish. The technique is what makes it special: potatoes pressed into a hot skillet and left undisturbed until they develop a deep, crackling crust, then tossed with charred bell pepper, zucchini, and warm spices before the salmon is nestled in at the end. Finished with sliced avocado and a squeeze of lime, it's the kind of one-pan meal that looks like it took serious effort but comes together with a surprisingly relaxed process.
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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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