Walnut 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 a weekend morning feel like a real occasion. Crispy Yukon Gold potatoes get tossed with charred bell pepper, zucchini, and warm spices before being draped in a bright homemade salsa verde and topped with generous flakes of hot-smoked salmon. The salsa verde is the secret weapon here — simmered tomatillos, jalapeño, and roasted garlic blended with fresh cilantro and lime juice create a sauce that clings to every golden potato cube and cuts right through the richness of the fish. Everything comes together in a single cast iron skillet, which means maximum flavor and minimal cleanup. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and any nut-based ingredients, relying entirely on whole vegetables, fish, and avocado oil to build its depth. Sliced avocado and an extra squeeze of lime over the top take it from great to genuinely hard to stop eating. It's the kind of dish that looks impressive enough to serve to guests but is honestly easy enough to make just for yourself on a slow morning.
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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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