Shellfish Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of one-pan meal that feels like a restaurant brunch but comes together entirely at home. Crispy Yukon Gold potatoes form the 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 from-scratch salsa verde — tomatillos, jalapeño, and garlic are simmered until soft, then blended with fresh cilantro and lime juice into a bright, slightly smoky sauce that clings to every bite. Hot-smoked salmon gets nestled right into the hash at the end, warming through gently so it stays in satisfying, flaky chunks rather than breaking down into the mix. For anyone navigating shellfish concerns, this dish delivers all the bold, briny seafood energy you want without a single crustacean or mollusk in sight — just clean, whole-food ingredients from start to finish. Finish it with sliced avocado and a squeeze of lime, and you've got a plate that looks as good as it tastes. It's the kind of recipe that earns a permanent spot in your weekend rotation.
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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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