Paraben Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of meal that makes you genuinely excited to get out of bed in the morning. The homemade salsa verde — built from charred tomatillos, jalapeño, and fresh cilantro — is bright and bold in a way that no jarred sauce can touch, and it clings to every crispy potato cube in the most satisfying way. Hot-smoked salmon brings a deep, woodsy richness that plays beautifully against the lime and the lightly charred bell pepper and zucchini. Every ingredient here is whole and recognizable, which matters a lot when you're avoiding synthetic preservatives and additives that sneak into so many packaged sauces and cured fish products. Avocado oil keeps the cook clean, and the spice blend of cumin and smoked paprika adds warmth without relying on anything processed. Finished with sliced avocado and a squeeze of fresh lime, this is a one-skillet meal that feels indulgent but is built entirely from real, clean food. It's the kind of recipe you'll want to keep on rotation long after any specific eating plan is over.
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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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