Pat the salmon fillet dry with a paper towel. Season both sides generously with garlic powder, dried herb blend, salt, and pepper. Mix the seasonings in a small bowl first for even distribution.

Heat the olive oil in a skillet over medium-high heat until it shimmers. Place the salmon skin-side down and let it sit undisturbed for 4 to 5 minutes until the skin is crispy and golden. Flip and cook the other side for 2 to 3 minutes until opaque and flaking easily. Transfer to your serving plate.

Slice the ripe plantain into rounds about 1/4 inch thick. Heat the butter or oil in a separate skillet over medium heat and fry the plantain rounds until golden brown and caramelized on both sides, about 3 to 4 minutes per side.

In a small pan, warm olive oil and add the minced garlic clove. Let it sizzle for about 30 seconds until fragrant. Toss in the fresh spinach and stir until wilted, about 2 minutes. Season lightly with salt and pepper.

Arrange all components on a plate: the seared salmon, garlicky spinach, caramelized plantain, and sliced avocado. Sprinkle with red pepper flakes if desired and serve immediately while the salmon and plantain are still warm and crispy.