Pork Free Whole30 Salsa Verde Smoked Salmon Hash
This skillet is a serious crowd-pleaser — smoky, bright, and loaded with texture from crispy Yukon Gold potatoes, charred bell pepper and zucchini, and generous chunks of hot-smoked salmon. The homemade salsa verde is the real star, built from boiled tomatillos, jalapeño, and roasted garlic then blended with fresh cilantro and lime juice into something tangy and deeply savory. It gets stirred right into the hash so every bite of potato is coated in that punchy green sauce. Smoked salmon can sometimes feel like a tricky protein to work with, but flaking it over the top at the end and letting it warm gently keeps it tender rather than rubbery. Avocado oil keeps the whole dish clean and compliant without sacrificing the high heat you need to get that golden crust on the potatoes. Finished with sliced avocado, extra cilantro, and a squeeze of lime, this is the kind of one-pan meal that looks impressive but comes together in a single cast iron skillet. It works just as well for a weekend brunch as it does for a satisfying weeknight dinner.
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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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