Tree Nut Free Whole30 Salsa Verde Smoked Salmon Hash

Total time50 min

Prep time15 min

Cook time35 min

Tree Nut Free Whole30 Salsa Verde Smoked Salmon Hash

Crispy Yukon Gold potatoes, smoky flaked salmon, and a bright, tangy salsa verde made entirely from scratch — this skillet hash is the kind of meal that feels indulgent but is built entirely from whole, clean ingredients. The salsa verde comes together by simmering tomatillos, jalapeño, and garlic until soft, then blending them with fresh cilantro and lime juice into a vibrant, punchy sauce that ties the whole dish together. Red bell pepper and zucchini get cooked right in the same cast iron skillet until they're lightly charred and tender, adding color and texture to every bite. Hot-smoked salmon gets nestled in at the end, warming through just enough to absorb all that smoky, spiced goodness without drying out. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every single ingredient is straightforward produce, fish, and spice, with zero nut-based oils, flours, or sauces in sight. No label-reading anxiety, no substitutions needed. Finish it off with sliced avocado, a handful of fresh cilantro, and a squeeze of lime, and you've got a skillet dinner that looks like it came from a brunch restaurant but came together entirely in your own kitchen.

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos, husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
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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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