Salmon with Avocado Topping and Pan-Fried Plantains
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 4 (6 oz) salmon filets
  • 1 Tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
Avocado Topping:
  • 1 avocado
  • 2 Tbsp onion, finely chopped
  • Juice of 1 lime
  • 2-3 Tbsp cilantro, finely chopped
  • ¼ tsp salt
  • 2 over-ripe plantains, sliced
  • 2 Tbsp coconut oil
  • ½ tsp coarse sea salt
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper for easy clean-up. Arrange salmon on parchment and sprinkle with salt and pepper. Bake for 12-15 minutes or until cooked through.
  3. Meanwhile, mash the avocado in a bowl using the backside of a fork until mostly smooth. Stir in the onion, lime, cilantro and salt. Set aside.
  4. Heat coconut oil in a large skillet over medium-high heat. Once shimmering and hot, add sliced plantains in a single layer. Fry plantains for 3-4 minutes or until golden; flip and cook an additional 2-3 minutes. Sprinkle with coarse sea salt.
  5. Serve salmon topped with avocado topping alongside plantains.
Nutrition Information
Serving size: 6 oz salmon with avocado and ½ plantain Calories: 472 Fat: 22.5 Carbohydrates: 33.0 Sugar: 14.0 Sodium: 889 Fiber: 4.5 Protein: 38.0 Cholesterol: 90
Recipe by Prevention RD at