Garlic Herb Salmon with Sautéed Spinach, Fried Plantains and Avocado

Instructions

Step 1. In a small bowl, combine olive oil, garlic, parsley, oregano, paprika, salt, black pepper, and lemon juice.

Step 2. Pat the salmon fillets dry and brush them generously with the seasoning mixture.

Step 3. Let the salmon marinate for 15–20 minutes while preparing the remaining ingredients.

Step 4. Heat a large skillet over medium-high heat and cook the salmon for 4–5 minutes per side, or until golden brown and the fish flakes easily with a fork.

Step 5. Remove the salmon from the skillet and keep warm.

Step 6. In another skillet, heat olive oil over medium heat.

Step 7. Add the garlic and cook for 30 seconds until fragrant.

Step 8. Add the spinach, salt, and black pepper. Cook for 2–3 minutes, stirring frequently, until wilted.

Step 9. Heat vegetable oil in a skillet over medium heat for the plantains.

Step 10. Fry the plantain slices for 2–3 minutes per side until golden brown and caramelized.

Step 11. Transfer the plantains to a paper towel-lined plate and lightly season with salt.

Step 12. Arrange the salmon, sautéed spinach, fried plantains, and avocado slices on serving plates.

Step 13. Sprinkle with red pepper flakes and chopped parsley before serving.

Step 14. Serve immediately while warm.

Storage and Reheating Tips

Store leftover salmon, spinach, and plantains in separate airtight containers in the refrigerator for up to 3 days.

Avocados are best sliced fresh just before serving and should not be stored once cut.

Reheat the salmon gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.

Warm the spinach and plantains in a skillet or microwave until heated through.

For best texture, avoid overcooking the salmon during reheating.

The plantains are best enjoyed fresh but can be reheated in an air fryer or skillet to restore some of their crisp edges.