Macadamia Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of one-pan meal that makes you genuinely excited to get out of bed in the morning. Crispy Yukon Gold potatoes form the base, joined by charred red bell pepper and zucchini before everything gets tossed with cumin, smoked paprika, and a bright homemade salsa verde that you blended yourself from roasted tomatillos, jalapeño, and fresh cilantro. Hot-smoked salmon gets nestled right into the pan at the end, warming through and soaking up all that tangy, spiced sauce without losing its satisfying flaky texture. Every single ingredient here is whole, recognizable, and completely free of tree nuts — no label-scanning required, no substitutions needed. For anyone navigating nut-free eating, hash dishes can sometimes hide unexpected ingredients in store-bought sauces or seasoning blends, but making the salsa verde from scratch keeps everything clean and fully in your control. Finish it straight from the cast iron with sliced avocado and a squeeze of lime, and it looks impressive enough to serve to guests who have no dietary restrictions whatsoever.
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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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