Pescatarian Whole30 Salsa Verde Smoked Salmon Hash
Crispy Yukon Gold potatoes, charred bell pepper and zucchini, smoky flaked salmon, and a bright homemade salsa verde all come together in one cast iron skillet for a meal that feels genuinely special without being fussy. The salsa verde is the real star here — tomatillos, jalapeño, and garlic are simmered until soft, then blended with fresh cilantro and lime juice into a tangy, vibrant sauce that clings to every golden potato cube. Hot-smoked salmon does the heavy lifting on protein and depth, bringing that rich, woodsy flavor without any of the prep work of cooking fish from scratch. For anyone eating pescatarian, this kind of hearty, skillet-based dish can be hard to find — most hash recipes lean on bacon or sausage for their backbone, but the smoked salmon here more than holds its own. Avocado, extra cilantro, and lime wedges on top push it over the edge from satisfying to genuinely craveable. Everything comes together in one pan, which means less cleanup and more time enjoying a plate that looks like it came out of a weekend brunch spot.
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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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