Nutmeg Free Whole30 Salsa Verde Smoked Salmon Hash

Total time50 min

Prep time15 min

Cook time35 min

Nutmeg 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 up in the morning. Crispy Yukon Gold potatoes form the base, cooked in avocado oil until deeply golden, then tossed with charred bell pepper, zucchini, and scallions before getting blanketed in a bright, blender-fresh salsa verde. The salsa is made from scratch — boiled tomatillos, jalapeño, garlic, cilantro, and lime — so you know exactly what's going in it, no mystery spice blends or store-bought shortcuts required. Hot-smoked salmon gets nestled right into the skillet at the end, warming through and soaking up all that tangy green sauce without losing its satisfying, flaky texture. Cumin and smoked paprika do the heavy lifting on the spice front, which means this dish is naturally free of warm baking spices that can sneak into seasoning mixes and pre-made salsas. Sliced avocado and a squeeze of fresh lime over the top take it from weekday-solid to genuinely impressive. It's a complete, craveable meal that comes together in one cast iron pan with zero compromise on flavor.

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos, husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
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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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