Mushroom 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 cook on a weeknight or a lazy weekend morning. Crispy Yukon Gold potatoes form the base, getting golden and crunchy in a cast iron skillet before zucchini, red bell pepper, and scallions join the party with a little char around the edges. The homemade salsa verde — built from boiled tomatillos, jalapeño, and roasted garlic — gets blended with fresh cilantro and lime juice into something bright and punchy that ties the whole dish together. Hot-smoked salmon is nestled right into the hash at the end, warming through and soaking up all that tangy sauce without losing its satisfying, flaky texture. Every single ingredient here is naturally free of fungi, so there's no need to scan labels or swap anything out — it just works as written. Finished with sliced avocado, a scatter of fresh cilantro, and a squeeze of lime, this is the kind of dish that looks like it came from a brunch spot but comes together entirely in your own kitchen.
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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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