Soy 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, tender zucchini, and crispy Yukon Gold potatoes. The homemade salsa verde is the real star here: simmered tomatillos, jalapeño, and roasted garlic blended with fresh cilantro and lime juice create a bright, punchy sauce that clings to every cube of potato. Hot-smoked salmon brings a rich, savory depth that plays beautifully against all that acidity, and the whole thing comes together in a single cast iron skillet. Every ingredient in this recipe is naturally free of soy — avocado oil handles all the cooking, and there's no soy-based seasoning or sauce in sight, so you don't have to scrutinize a single label. That's a bigger deal than it sounds, because smoked fish and spice blends are two of the sneakiest places soy tends to hide. Finish it straight from the skillet with sliced avocado and a squeeze of lime, and you've got a dish that looks like it came from a weekend brunch spot but required nothing more than a good pan and about half an hour.
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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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