A balanced and satisfying plate that brings together perfectly seared salmon, golden fried plantains, buttery avocado, and nutritious greens. It’s simple, healthy, and bursting with flavor — ideal for lunch, dinner, or meal prep.

Ingredients (Serves 1–2)

For the Salmon

  • 1 salmon fillet (150–200g)
  • 1 tbsp olive oil or butter
  • 1 garlic clove, minced
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • Salt to taste
  • Lemon wedge (for finishing)

For the Crispy Plantains

  • 1 ripe plantain (yellow with black spots)
  • Oil for shallow frying
  • Pinch of sea salt

For the Greens

  • 1–2 cups spinach or kale
  • 1 tsp olive oil
  • Salt and pepper
  • 1 garlic clove, sliced

For the Avocado

  • ½ ripe avocado, sliced
  • Pinch of chili flakes
  • A squeeze of lemon

Instructions

1. Prepare the Plantains

  1. Peel the plantain and slice it into medium-thick rounds.
  2. Heat oil in a small pan over medium heat.
  3. Fry the plantain slices for 2–3 minutes per side until golden and crisp.
  4. Transfer to a plate lined with tissue and sprinkle lightly with salt.
  5. Set aside.

2. Cook the Salmon

  1. Pat the salmon dry for a perfect sear.
  2. Season with paprika, garlic, thyme, pepper, and salt.
  3. Heat olive oil/butter in a skillet on medium-high heat.
  4. Place salmon skin side down (if it has skin) and cook for 3–4 minutes.
  5. Flip and cook another 2–3 minutes until golden and caramelized.
  6. Squeeze lemon over the top to finish.

Chef Tip:
Do not move the salmon around while cooking. Let it develop a natural crust — that’s where the flavor lives.

3. Sauté the Greens

  1. In the same skillet, add a bit more oil if needed.
  2. Toss in sliced garlic and sauté until fragrant.
  3. Add spinach or kale and cook 2–3 minutes until wilted.
  4. Season with a pinch of salt and pepper.

Chef Tip:
Deglaze with a tablespoon of water or lemon juice to pick up leftover salmon flavor from the pan.

4. Assemble the Plate

  1. Add sautéed greens to the plate.
  2. Place the seared salmon next to them.
  3. Add the crispy plantains on the other side.
  4. Finish with sliced avocado, a pinch of chili flakes, and lemon juice.

Chef’s Notes

  • Swap plantains for sweet potatoes if needed.
  • Add cooked quinoa or rice to make it a fuller meal.
  • Drizzle honey on plantains for a sweet finish.
  • For extra crisp salmon, pat dry and salt it 10 minutes before cooking.
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