Red Meat Allergy Friendly Whole30 Smoky Paprika Smoked Salmon Hash
Skipping red meat has never tasted this satisfying, especially when a cast iron skillet full of crispy Yukon Gold potatoes and smoky salmon is on the table. The star of the show is hot-smoked salmon — deeply flavorful, naturally protein-rich, and completely free of any beef or pork concerns — layered right over a bed of golden, spice-coated potatoes and sweet sautéed peppers. Smoked paprika, garlic powder, and a whisper of cayenne build a bold, smoky backbone that makes every bite feel hearty and indulgent without relying on any red meat whatsoever. The technique matters here: letting the potatoes cook undisturbed in avocado oil gets you those irresistible crispy edges, and gently warming the salmon on top at the end keeps it tender and flaky rather than dry. A squeeze of fresh lemon and a scatter of chives at the finish cut right through the richness and brighten the whole dish. It's the kind of one-pan meal that feels like serious weekend cooking but comes together with straightforward pantry staples and zero fuss.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!