Seed Oil Free Whole30 Salsa Verde Smoked Salmon Hash
This skillet is the kind of meal that makes you forget you're eating clean — smoky, tangy, and loaded with color from charred bell pepper, zucchini, and crispy Yukon Gold potatoes. The salsa verde is made entirely from scratch, with boiled tomatillos, jalapeño, garlic, cilantro, and fresh lime juice blended into a bright, punchy sauce that ties the whole dish together. Every drop of fat in this recipe comes from avocado oil, which means none of the inflammatory seed oils that sneak into so many restaurant-style hashes and jarred sauces. Hot-smoked salmon gets nestled right into the skillet at the end, soaking up the salsa verde and adding a rich, deeply savory note without any processed ingredients. The cast iron method is key — it gives the potatoes that deeply golden crust that makes hash worth eating in the first place. Finished with sliced avocado, fresh cilantro, and a squeeze of lime, this is the kind of one-pan dinner (or weekend brunch) that looks impressive but comes together with straightforward technique and real, whole ingredients.
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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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