Sesame Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and packed with color, this skillet hash is the kind of one-pan meal that makes you genuinely excited to cook on a weeknight or a lazy weekend morning. Crispy Yukon Gold potatoes form the base, joined by charred red bell pepper and zucchini before hot-smoked salmon gets nestled right on top — no poaching, no fussing, just big flavor with minimal effort. The real star is the homemade salsa verde, built from boiled tomatillos, jalapeño, and roasted garlic, then blended with fresh cilantro and lime juice into a bright, slightly smoky sauce that clings to every piece of potato. Sesame can sneak into store-bought salsas and spice blends in surprising ways, so making everything from scratch here means you stay in complete control of what goes into the pan. Cumin and smoked paprika deepen the flavor without any hidden ingredients to worry about, and avocado oil keeps the whole thing clean and Whole30-compliant from start to finish. Sliced avocado and extra lime wedges at the table push it over the edge from satisfying to genuinely craveable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!