Mediterranean Diet Friendly Whole30 Salsa Verde Smoked Salmon Hash
This skillet is a serious crowd-pleaser — crispy Yukon Gold potatoes, charred zucchini and red bell pepper, and generous chunks of hot-smoked salmon all pulled together with a bright, tangy tomatillo salsa verde. The salsa is made from scratch by simmering tomatillos, jalapeño, and garlic until soft, then blending them with fresh cilantro and lime juice into something deeply savory and just a little smoky. It clings to every piece of potato in the best possible way. The whole thing comes together in a single cast iron skillet, which means less cleanup and more of those irresistible crispy bits on the bottom. Smoked salmon is a natural fit here — it's rich in omega-3s and pairs beautifully with the acidity of the salsa and the earthiness of cumin and smoked paprika, hitting a lot of the notes that make this style of eating so satisfying. Finish it with sliced avocado, a handful of fresh cilantro, and a squeeze of lime, and you've got a one-pan meal that feels genuinely special without requiring much fuss at all.
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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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