Pan-Seared Salmon with Fried Plantains, Garlic Spinach & Avocado

Instructions

1️⃣ Cook the Salmon

1. Pat the salmon dry with paper towels and season both sides with garlic powder, paprika, salt, and pepper. This helps create a crisp, flavorful crust during searing.
2. Heat the olive oil in a skillet over medium-high heat. Once hot, place the salmon skin-side down and cook for 4–5 minutes without moving it. This allows the skin to crisp up beautifully.
3. Flip the salmon and cook for another 2–3 minutes, or until the flesh is opaque and flakes easily with a fork.
4. For added freshness, squeeze a teaspoon of lemon juice over the salmon before removing it from the pan. Set aside and keep warm.

2️⃣ Fry the Plantains

1. Peel the ripe plantain and cut it into ½-inch thick rounds. The darker the peel, the sweeter and softer the plantain will be.
2. Heat the vegetable oil in a frying pan over medium heat. When hot, carefully add the plantain slices in a single layer.
3. Fry for about 1–2 minutes per side, or until golden brown and caramelized. Adjust the heat as needed to prevent burning.
4. Transfer the fried plantains to a paper towel-lined plate to drain excess oil. Sprinkle lightly with salt while warm.

3️⃣ Sauté the Garlic Spinach

1. In a small skillet, heat olive oil or butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
2. Add the spinach and toss gently until wilted, about 1–2 minutes. Season with a pinch of salt and pepper to taste, then remove from heat.

4️⃣ Assemble the Plate