Turmeric Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of one-pan meal that makes you genuinely excited to cook on a weekday morning — or honestly, any time of day. Crispy Yukon Gold potatoes form the base, getting deeply golden in a cast iron skillet before being tossed with charred bell pepper, zucchini, and a hit of cumin and smoked paprika. The homemade salsa verde — built from boiled tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — gets stirred right into the pan, clinging to every piece of potato in the most satisfying way. Hot-smoked salmon is nestled in at the end, warming through just enough to stay tender and flaky rather than drying out. Every ingredient here is naturally free of turmeric, so there's no need to audit spice blends or swap anything out — the seasoning lineup is clean and straightforward from the start. Sliced avocado and extra cilantro on top make it feel like something you'd order at a brunch spot, except you made it yourself in one skillet. It's bold, fresh, and completely Whole30-compliant without tasting like it's trying to be anything other than delicious.
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!