In a bowl, coat the salmon fillets with olive oil, Jamaican jerk seasoning, salt, and pepper. Let the salmon marinate for at least 30 minutes.

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir to combine.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

Peel the sweet plantains and slice them diagonally into 1/2-inch thick pieces. In a large skillet, heat vegetable oil over medium heat.

Once the oil is hot, carefully add the plantain slices in a single layer. Fry for about 2-3 minutes on each side until they are golden yellow and slightly caramelized. Remove and drain on a paper towel, sprinkling with a pinch of salt.

Preheat a grill or grill pan over medium-high heat. Cook the marinated salmon fillets for about 6-8 minutes on each side, or until the fish flakes easily with a fork and has a nice char.

On each plate, serve a portion of the sweet coconut rice alongside a salmon fillet and a few fried sweet plantains. Garnish with lime wedges for an extra burst of flavor.