This Summer Salmon Plate brings everything you want to the table: crisp-on-the-outside salmon fillet, golden sweet plantains, buttery avocado, and garlicky sautéed spinach. It’s nutrient-dense, flavor-rich, and surprisingly easy to make. If you’re looking for a weeknight dinner idea that looks gourmet but keeps prep simple, this one’s a winner.
Perfect for summer, this colorful combo is ideal for those in the USA who love meals that feel fresh, vibrant, and deeply satisfying. The plantains add a sweet and crispy touch, while the salmon brings protein and heart-healthy fats. Paired with creamy avocado and lightly wilted spinach, every bite balances richness, sweetness, and freshness.
Table of Contents
Why You’ll Love It
- 🐟 Omega-3 rich salmon with perfect seasoning
- 🍌 Sweet fried plantains that add a crispy twist
- 🥑 Fresh avocado for creamy, cool texture
- 🌿 Simple sautéed spinach adds fiber & greens
- ✅ Naturally gluten-free and easy to customize
Quick Facts
- Preparation Time: PT15M
- Cooking Time: PT20M
- Total Time: PT35M
- Type: Main Course
- Cuisine: American / Caribbean-inspired
- Recipe Yield: 2 servings
- Calories: Approx. 600–700 per serving
What You’ll Need
🐟 For the Salmon:
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp dried thyme
- Salt & black pepper to taste
- Juice of ½ lemon
🍌 For the Plantains:
- 1 large ripe plantain (yellow with black spots)
- 2–3 tbsp vegetable oil for frying
- Pinch of sea salt
🌿 For the Sautéed Spinach:
- 2 cups baby spinach
- 1 tsp olive oil
- 1 garlic clove, minced
- Salt to taste
🥑 Toppings:
- ½ ripe avocado, sliced
- Optional: red pepper flakes or chili oil for garnish
- Lemon wedges for serving
Let’s Make It
Step 1: Season and Cook the Salmon
- Pat salmon dry and rub with olive oil, garlic powder, paprika, thyme, salt, and pepper.
- Heat a nonstick or cast-iron skillet over medium-high heat.
- Sear salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes or until cooked through and lightly crisp.
- Squeeze lemon over the top and set aside.
Step 2: Fry the Plantains
- Peel and slice plantain into ½-inch rounds.
- Heat oil in a skillet over medium heat.
- Fry plantain slices for 2–3 minutes per side until golden and crispy.
- Transfer to paper towels and sprinkle with salt.
Step 3: Sauté the Spinach
- In a clean pan, heat 1 tsp olive oil and sauté garlic until fragrant (about 30 seconds).
- Add spinach and cook for 1–2 minutes until wilted.
- Season lightly with salt and remove from heat.
Step 4: Assemble the Plate
- On each plate, arrange one salmon fillet.
- Add a handful of sautéed spinach on the side.
- Layer in fried plantains and fan out avocado slices.
- Garnish with red chili flakes and lemon wedges if desired.
Conclusion
This Summer Salmon Plate with Plantains, Spinach & Avocado is light, flavorful, and deeply satisfying. Whether you’re eating outdoors or just want to bring a summer vibe to your weeknight dinner, this plate brings it all: sweet, savory, buttery, and fresh—all in one nourishing dish.
It’s easy to double or prep ahead, and each element works beautifully on its own or in other meals throughout the week. Plus, the combo of textures and colors makes it as Instagram-worthy as it is delicious.
FAQs
How to make Summer Salmon Plate ahead of time?
You can pre-cook the salmon and plantains, then reheat gently in a pan. Slice the avocado fresh just before serving to avoid browning.
Can I use another type of fish?
Yes! Try trout, tilapia, or cod as substitutes. Just adjust cook times accordingly.
What can I use instead of plantains?
Sweet potatoes, roasted carrots, or even butternut squash rounds make great alternatives.
How do I know when salmon is done cooking?
The flesh should flake easily with a fork and appear opaque in the center. Internal temp should be 145°F (63°C).
Is this recipe good for meal prep?
Absolutely. Cook everything in advance and store in separate containers. Assemble fresh each day for lunch or dinner.
Wrapping It Up
If you’re looking for a no-fuss, flavor-packed dinner that screams summer, this Summer Salmon Plate with Plantains, Spinach & Avocado is the one. It’s rich, fresh, and balanced, making it ideal for weeknights, outdoor meals, or nourishing weekend eats.
It’s easy to make, easy to love, and endlessly customizable. Give it a try and tag your plate online—because this dish definitely deserves a spotlight.
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