Pecan Free Whole30 Salsa Verde Smoked Salmon Hash

Total time50 min

Prep time15 min

Cook time35 min

Pecan Free Whole30 Salsa Verde Smoked Salmon Hash

Smoky, tangy, and loaded with color, this skillet hash is the kind of one-pan meal that earns a permanent spot in your weekend rotation. Yukon Gold potatoes get pressed into a hot cast iron skillet until they're deeply golden and crisp, then tossed with charred bell pepper, zucchini, and warm spices before being crowned with tender flakes of hot-smoked salmon. The real star is the homemade salsa verde — tomatillos, jalapeño, and garlic are simmered until soft, then blended with fresh cilantro and lime juice into a bright, velvety sauce that clings to every bite. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. It also checks every Whole30 box without feeling like a compromise, which is genuinely rare for a dish this satisfying. Finish it with sliced avocado and a squeeze of lime straight from the skillet, and you've got a brunch or dinner that looks as good as it tastes.

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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 Kroger Mild Tomatillo Salsa Verde Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo
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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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