Pan-Seared Salmon with Fried Plantains, Garlic Spinach & Avocado
Description
This dish brings together rich, crispy-skin salmon, sweet golden fried plantains, garlicky sautéed spinach, and creamy fresh avocado. It’s nutritious, gluten-free, and balanced with healthy fats, lean protein, and vibrant flavors. Perfect for a quick weeknight dinner or an elegant plate that tastes restaurant-quality.
Total Time
Step Time
Prep Ingredients 10 minutes
Pan-Seared Salmon 8–10 minutes
Fried Plantains 8–12 minutes
Garlic Spinach 5 minutes
Plating 2 minutes
Total Time 30 minutes
Ingredients (Serves 2)
For the Salmon
2 salmon fillets (5–6 oz each, skin-on preferred)
1 tbsp olive oil or avocado oil
½ tsp salt
¼ tsp black pepper
½ tsp paprika (optional)
½ lemon (for squeezing at the end)
For the Fried Plantains
1 large ripe plantain (yellow, ideally with black spots)
2–3 tbsp neutral oil (vegetable, canola, or avocado oil)
Pinch of salt
For the Garlic Spinach
6 cups fresh spinach (1 large bag)
3 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
For Serving
1 ripe avocado, sliced
Lime or lemon wedges (optional)
Instructions
1. Prep
Pat salmon dry. Season both sides with salt, pepper, and optional paprika.
Peel the plantain and cut it into ½-inch diagonal slices.
Mince garlic and wash spinach.
Slice avocado last (to prevent browning).
2. Pan-Sear the Salmon (8–10 minutes)
Heat 1 tbsp oil in a skillet over medium-high heat.
Place salmon skin-side down and press gently for the first 10 seconds.
Let it cook undisturbed for 5–6 minutes until the skin is crispy and the fish is cooked halfway up.
Flip and cook for 2–3 minutes more.
Turn off heat and squeeze fresh lemon on top.
Tips
Don’t move the salmon while it sears—this creates the crust.
If the fillet is thick, cook 1 extra minute.
3. Fry the Plantains (8–12 minutes)
In a separate pan, heat 2–3 tbsp oil over medium heat.
Add plantain slices in a single layer.
Cook 3–5 minutes per side, until golden brown and caramelized.
Remove and place on paper towels.
Sprinkle with a pinch of salt.
Tip: The darker the plantain skin, the sweeter and softer it will be.
4. Garlic Spinach (5 minutes)
Heat 1 tbsp olive oil in a skillet over medium heat.
Add garlic; cook 30 seconds until fragrant (don’t brown).
Add spinach and toss.
Cook 2–3 minutes, until wilted.
Season with salt and pepper.
5. Plate Everything
Place a mound of garlic spinach on the plate.
Add the seared salmon on top or beside it.
Add a serving of fried plantains.
Fan out avocado slices on the side.
Optional: squeeze lime or drizzle a little olive oil over the avocado.
Serving Suggestions
Drizzle the salmon with a touch of honey to complement the plantains.
Add red pepper flakes to the spinach for heat.
Serve with rice for a larger meal.
Frequently Asked Questions (Q&A)
Q1: Can I use frozen salmon?
Yes. Thaw it completely and pat dry before searing for best crispiness.
Q2: Can I bake the salmon instead?
Yes — bake at 400°F (205°C) for 12–15 minutes, but the skin won’t be as crispy as pan-seared.
Q3: Do I need ripe plantains?
Yes. Yellow with black spots is ideal. Green plantains will be starchy, not sweet.
Q4: What other greens can I use?
Kale, Swiss chard, or collard greens work—just cook a little longer.
Q5: Is this dish healthy?
Very! It’s rich in omega-3s, fiber, potassium, and vitamin E.
Q6: Can I meal prep this?
Salmon and spinach reheat well; plantains are best fresh but reheat decently in an air fryer.
Q7: What seasonings go well with salmon?
Lemon pepper, Cajun seasoning, garlic powder, paprika, thyme, or a honey-soy glaze.