• Begin by rinsing and thoroughly drying your salmon fillets to ensure an ideal cooking result.

For Salmon:

• Apply olive oil and drizzle honey over the salmon for a delightful glaze.
• Evenly season the fillets with salt, black pepper, garlic powder, both types of paprika, dried thyme, and a hint of cayenne.
• Arrange the salmon skin-side down in your air fryer basket. Set the appliance to 400-425°F and cook for 12 minutes. For an oven, bake at 425°F for 12-15 minutes, broiling for a minute at the end for a perfect finish.

For Fried Plantains:

• Peel the plantains by trimming both ends and slicing down one side of the peel for easy removal.
• Cut the peeled plantains diagonally into ¼-inch thick pieces.
• Heat coconut oil in a nonstick skillet over medium-high heat until it's hot but not smoking.
• Fry the plantain slices for 1½ to 2 minutes on one side, turn them over and cook for another minute until they’re golden and caramelized. Remove and let excess oil drain on paper towels, then lightly salt.

For Sautéed Spinach:

• Add fresh spinach to the skillet, pressing it down gently with your hand if necessary. Use a spatula to toss the spinach to coat it with olive oil.
• Season with garlic powder, cover the pan, and cook for 1 minute. Then uncover, stir, and cover again, cooking until the spinach has fully wilted.
• Remove from heat, drain excess moisture, drizzle with more olive oil, and season with salt and red pepper flakes to taste. Serve alongside the salmon and plantains.