Pan-Seared Salmon with Plantains, Sautéed Spinach, and Avocado 

Instructions:

1. Prepare the Salmon:

• Pat the salmon fillets dry with a paper towel to ensure they sear properly.
• Season both sides of the salmon fillets with salt, black pepper, garlic powder, and smoked paprika (if using). The paprika adds a lovely smoky depth to the fish, but you can skip it if you prefer a more neutral flavor.
• Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the salmon fillets, skin side down (if using skin-on). Let them cook for about 4-5 minutes without moving them, allowing the skin to crisp up (if skinless, just cook the fillets on one side until golden).
• Flip the fillets and cook for an additional 2-4 minutes, depending on the thickness of your salmon and your preferred level of doneness. Salmon is best when it’s cooked until it flakes easily with a fork but still retains some moistness inside.
• Optionally, drizzle with a little lemon juice right before removing from the pan to add a bright, citrusy finish.

2. Caramelize the Plantains:

• Peel the plantains by cutting off the ends and making a shallow cut along the skin to peel it away. Slice the plantains into ½-inch thick diagonal rounds.
• Heat coconut oil (or vegetable oil) in a separate pan over medium heat. Once the oil is hot, add the plantain slices in a single layer. Don’t overcrowd the pan; you may need to cook them in batches.
• Fry the plantains for about 2-3 minutes on each side, until they turn golden brown and caramelized. Flip carefully with tongs or a spatula. Sprinkle with a pinch of salt to enhance the sweetness.
• Once cooked, transfer the plantains to a paper towel-lined plate to drain any excess oil.

3. Sauté the Spinach:

• In the same pan you used for the plantains (or a new one), heat a tablespoon of olive oil over medium heat.
• Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
• Add the spinach to the pan, stirring gently to coat it with the oil and garlic. Cook for 2-3 minutes until the spinach wilts down, then season with salt, pepper, and a squeeze of fresh lemon juice, if desired. You don’t want to overcook the spinach—just sauté until it’s wilted and tender.

4. Assemble the Dish:

• To plate, start by arranging a portion of sautéed spinach on each plate.
• Place a few caramelized plantain slices next to the spinach for a touch of sweetness and texture.
• Top with a pan-seared salmon fillet and garnish with slices of creamy avocado on the side. Optionally, you can drizzle the avocado with a little extra lemon juice or a sprinkle of salt and pepper for added flavor.

Tips for the Best Pan-Seared Salmon with Plantains, Sautéed Spinach, and Avocado:

1. Choose the Right Salmon: For the best results, choose fresh, high-quality salmon. Wild-caught salmon tends to have a more intense flavor, while farmed salmon is usually a bit more fatty. Both work well, so it’s up to your preference!
2. Perfectly Ripe Plantains: The key to perfectly caramelized plantains is using ripe plantains. Look for plantains that have black spots or a fully yellow peel. They should be soft to the touch, which indicates they’ve developed their sweetness. Unripe green plantains will be too starchy and tough for this recipe.
3. Don’t Overcook the Salmon: Salmon is best when it’s slightly pink and moist inside. Overcooking can cause it to become dry and tough. Keep a close eye on it as it cooks, and aim for about 4-5 minutes per side depending on thickness.
4. Spinach Variations: If you don’t have fresh spinach on hand, you can swap it with other leafy greens like kale, Swiss chard, or arugula. Just make sure to adjust the cooking time as some greens, like kale, require a bit longer to soften.
5. Serve with Sauce: If you’re looking for extra richness, drizzle a homemade garlic butter sauce or a yogurt-based dill sauce over the salmon. A light balsamic glaze can also add a nice touch of sweetness that complements the plantains.

Why This Meal is So Special:

1. Nutrient-Rich and Balanced: This dish provides a great balance of protein, healthy fats, fiber, and antioxidants. Salmon is rich in omega-3 fatty acids, which are great for your heart and brain health, while plantains offer natural sweetness, potassium, and fiber. Spinach adds a burst of vitamins and minerals, and avocado rounds out the meal with healthy fats.
2. Flavorful and Filling: The combination of crispy, golden salmon, sweet caramelized plantains, earthy spinach, and creamy avocado offers a satisfying meal that is as comforting as it is nutritious.
3. Quick and Easy to Prepare: While it looks and tastes gourmet, this meal comes together in about 30 minutes. It’s perfect for a quick weeknight dinner or a special meal when you want to impress without spending hours in the kitchen.
4. Great for Meal Prep: This dish is also great for meal prep. The salmon and sautéed spinach store well in the fridge for a few days, and the plantains can be reheated in a pan or microwave for a quick and satisfying lunch or dinner.

Conclusion:

Pan-Seared Salmon with Plantains, Sautéed Spinach, and Avocado is the perfect meal for anyone who wants to enjoy a delicious, healthy, and balanced dish without sacrificing flavor. From the tender, flavorful salmon to the sweet plantains and creamy avocado, every component of

this dish complements the others beautifully. It’s a meal that’s as good for your taste buds as it is for your body, making it an ideal choice for any occasion, whether you’re looking to treat yourself or impress your guests with something special.

Give it a try, and you’ll quickly see why this combination of flavors has become a favorite in many kitchens!