Rice Free Whole30 Salsa Verde Smoked Salmon Hash
This skillet is the kind of one-pan meal that makes you forget you're eating anything other than pure comfort food. Crispy Yukon Gold potatoes form the hearty base, getting deeply golden in a cast iron skillet before being tossed with charred bell pepper, zucchini, and warm spices like cumin and smoked paprika. The real star is the homemade salsa verde — tomatillos and jalapeño simmered until soft, then blended with cilantro and fresh lime juice into a bright, tangy sauce that clings to every piece of potato. Hot-smoked salmon gets nestled right into the hash at the end, adding rich, savory depth without any fuss. For anyone navigating a grain-free approach to eating, this dish is naturally satisfying without leaning on any fillers or starchy swaps — the potatoes do all the heavy lifting. Finished with sliced avocado, a scatter of fresh cilantro, and a squeeze of lime, it's the kind of meal that looks impressive straight from the skillet but comes together with surprisingly little effort.
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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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