Gut Friendly Whole30 Smoky Paprika Smoked Salmon Hash
Crispy Yukon Gold potatoes, sweet red bell pepper, and smoky, flaked salmon come together in a single cast iron skillet for a deeply satisfying meal that feels indulgent without working against your gut. The real magic here is the layering of smoked paprika, garlic, and onion powder bloomed directly in the pan — those warm, fragrant spices coat every vegetable before the salmon even enters the picture. Hot-smoked salmon is naturally rich in omega-3s and protein, and because it's already cooked, it just needs a few gentle minutes under the lid to warm through without drying out. Avocado oil keeps the whole thing clean and compliant, and the cast iron gives the potatoes that irresistible golden crust you'd normally only get at a diner. A squeeze of fresh lemon at the end cuts through the richness and brightens every bite in a way that makes the whole dish pop. It's the kind of one-pan recipe that looks impressive straight from the skillet but comes together with straightforward technique and real, whole ingredients your body will actually thank you for.
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Learn more →Ingredients
4 servings
- 1.5 lbs yukon gold potatoes, cut into ½-inch dice
- 3 tbsp avocado oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 8 oz hot-smoked salmon, skin removed and flaked into large pieces
For serving
- 2 tbsp fresh chives, thinly sliced
- 1 lemon, cut into wedges
Instructions
- 1
Heat 2 tbsp of the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the diced potatoes in a single layer, season with 1/2 tsp of the salt and the black pepper, and cook undisturbed for 5 minutes, until the undersides are golden and crisp.
- 2
Stir the potatoes and continue cooking, stirring every 2–3 minutes, until golden and tender throughout, about 8–10 minutes more. Transfer the potatoes to a plate and set aside.
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