Pescatarian Whole30 Smoky Paprika Smoked Salmon Hash
Crispy Yukon Gold potatoes, sweet red bell pepper, and a bold hit of smoked paprika come together in a cast iron skillet for a hash that's deeply satisfying and packed with real flavor. The star of the show is hot-smoked salmon, flaked over the top and gently warmed through so it stays tender and rich without drying out — a brilliant way to bring seafood into a hearty, skillet-style meal. Avocado oil keeps everything sizzling and golden while staying completely in line with clean, whole-food eating, so there's no need to second-guess a single ingredient on the list. The layered spice blend — smoked paprika, garlic powder, onion powder, and optional cayenne — gives the whole dish a smoky depth that makes it taste far more complex than the straightforward technique suggests. Finishing with fresh chives and a squeeze of bright lemon lifts everything and cuts through the richness in the best possible way. This is the kind of one-pan meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner when you want something filling and genuinely delicious.
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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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