Instructions
Step 1. In a small bowl, combine the parsley, cilantro, garlic, olive oil, red wine vinegar, sliced chili, salt, and black pepper to make the chimichurri sauce. Set aside.
Step 2. Pat the salmon fillets dry and season with paprika, garlic powder, salt, and black pepper.
Step 3. Heat olive oil in a large skillet over medium-high heat.
Step 4. Place the salmon skin-side down and cook for 4–5 minutes.
Step 5. Carefully flip and cook for another 3–4 minutes until the salmon is cooked through and flakes easily with a fork.
Step 6. Remove the salmon from the skillet and keep warm.
Step 7. In a separate skillet, melt the butter over medium heat.
Step 8. Add the plantain slices and cook for 2–3 minutes per side until golden brown.
Step 9. Drizzle the honey over the plantains and cook for 1 minute until lightly caramelized.
Step 10. Remove the plantains and set aside.
Step 11. Heat olive oil in a skillet over medium heat for the greens.
Step 12. Add the garlic and cook for 30 seconds until fragrant.
Step 13. Add the spinach or kale and sauté for 3–4 minutes until wilted.
Step 14. Season with salt and black pepper.
Step 15. Arrange the sautéed greens in serving bowls or plates.
Step 16. Place the salmon on top and generously spoon the chimichurri sauce over the fillet.
Step 17. Add the caramelized plantains and avocado slices alongside.
Step 18. Garnish with chopped parsley and extra sliced chili if desired.
Step 19. Serve immediately.
Storage and Reheating Tips
Store salmon, greens, plantains, and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheat the salmon gently in a 325°F (165°C) oven for 8–10 minutes or until warmed through.
Plantains can be reheated in a skillet for the best texture.
Store avocado separately and slice fresh before serving.
Chimichurri sauce can be refrigerated for up to 5 days and is best added after reheating the salmon.
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