Oats Free Whole30 Salsa Verde Smoked Salmon Hash
This skillet dish is the kind of bold, satisfying meal that makes you forget you're eating clean — smoky, tangy, and loaded with color from the moment it hits the table. Crispy Yukon Gold potatoes form the hearty base, joined by charred bell pepper and zucchini, then finished with flaked hot-smoked salmon that brings a deep, savory richness to every bite. The real star is the from-scratch salsa verde, made by simmering tomatillos, jalapeño, and garlic until soft, then blending them with fresh cilantro and lime juice into a bright, punchy sauce that clings to everything in the pan. Every single ingredient here is naturally free of grains and oats, so there's no need to audit labels or swap anything out — it just works as written. Avocado oil keeps the cooking fat compliant and gives those potatoes an irresistible golden crust that a lesser fat simply wouldn't achieve. Finished with sliced avocado and a squeeze of lime, this is the kind of one-pan dinner that feels far more indulgent than it has any right to be.
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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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