Instructions
Step 1. Season the salmon fillets with paprika, garlic powder, onion powder, salt, and black pepper.
Step 2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Step 3. Cook the salmon for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and keep warm.
Step 4. In a small bowl, combine olive oil, minced garlic, parsley, cilantro, lemon juice, and red pepper flakes to make the garlic herb topping.
Step 5. Heat 1 tablespoon olive oil in a separate skillet over medium heat.
Step 6. Add the plantain slices and cook for 2–3 minutes per side until golden brown and caramelized. Remove and set aside.
Step 7. In the same skillet, add olive oil and garlic for the greens.
Step 8. Add the spinach, kale, or collard greens and sauté for 3–5 minutes until wilted and tender.
Step 9. Season the greens with salt and black pepper.
Step 10. Arrange the sautéed greens, plantains, and avocado slices on serving plates.
Step 11. Place the salmon fillets alongside the vegetables and spoon the garlic herb topping generously over the salmon.
Step 12. Garnish with additional red pepper flakes if desired and serve immediately.
Storage and Reheating Tips
Store leftover salmon, plantains, and greens in separate airtight containers in the refrigerator for up to 3 days.
Add fresh avocado just before serving, as it does not store well once sliced.
Reheat the salmon gently in a 300°F (150°C) oven for 8–10 minutes or in a skillet over low heat.
Warm the plantains and greens in a skillet until heated through.
Store the garlic herb topping separately and spoon it over the salmon after reheating for the freshest flavor.
This meal is also delicious served cold with the salmon flaked over a fresh salad.
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