Roasted Salmon with Plantain
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Easy
There's something wonderful about roasted salmon paired with caramelized plantains, and I've found it's one of those dishes that feels fancy but comes together in under an hour. The salmon is naturally rich in omega 3 fatty acids, which are great for heart health, so you're getting something nourishing along with pure comfort food satisfaction. What I love most is how simple the whole thing actually is, with just one pan and basic seasonings doing all the heavy lifting. The plantains get sweet and tender while the salmon stays moist and flaky, and the lime and cilantro brighten everything up beautifully. It's my go to weeknight dinner when I want to impress myself.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 2plantains(yellow, not too ripe, peeled and cut into 1/2-inch coins)
- 5 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 2fresh lime(juiced)
- 59 mlfresh cilantro(chopped)
- 2shallots(thinly sliced)
- 3garlic cloves(minced)
- ¼ teaspoonred chili flakes
- 1 tablespoonbutter
Detail level
Instructions
- 1
Preheat your oven to 400°F. Toss the plantain coins with 2 tablespoons of olive oil, half the salt, and black pepper. Spread in a single layer on a baking sheet and roast for 20-22 minutes, stirring halfway through, until golden and tender.
Tip: Choose yellow plantains for a slightly sweet flavor; green ones will be starchy and less sweet.
- 2
While plantains roast, pat the salmon fillets dry with paper towels and season both sides with remaining salt, black pepper, and smoked paprika.
Tip: Dry salmon ensures a better sear and crispier skin.
- 3
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, carefully place salmon skin-side down and cook for 4-5 minutes without moving, until the skin is crispy.
Tip: Resist the urge to flip early; let the skin develop that satisfying crunch.
- 4
Flip the salmon gently and cook for another 3-4 minutes until the flesh is opaque and cooked through. Transfer to a plate and tent loosely with foil.
Tip: Salmon will continue to cook slightly from residual heat after removal.
- 5
In the same skillet, add 1 tablespoon of butter and the sliced shallots over medium heat. Cook for 3-4 minutes, stirring occasionally, until the shallots are deeply golden and crispy. Add minced garlic in the last minute.
Tip: Watch the shallots carefully to prevent burning; they should be caramelized, not blackened.
- 6
Remove the skillet from heat and stir in the lime juice, fresh cilantro, and red chili flakes. Drizzle this mixture over the salmon and roasted plantains.
Tip: The warm skillet will gently warm the cilantro without cooking it, preserving its fresh flavor.
- 7
Arrange the roasted plantain coins on serving plates with a salmon fillet on top of each. Spoon the warm cilantro-lime mixture and crispy shallots over the salmon.
Tip: Serve immediately while the salmon is warm and the plantains are still tender.
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