Salmon with Escarole and Lemon

Salmon with Escarole and Lemon

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lemons

  • 1

    Tbsp olive oil

  • 1

    medium red onion, halved and thinly sliced

  • 2

    garlic cloves, thinly sliced

  • 2

    heads escarole (2 lbs. total), cored, trimmed and coarsely chopped

  • 4

    boneless, skinless salmon fillets (6 ounces each)

  • coarse salt and ground pepper

Directions

1.) Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 Tbsps juice into a bowl. 2.) In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes. 3.) Stir in escarole and 1/2 cup water. Arrange salmon on top; season with salt and pepper. Place two lemon slices on each fillet. Cover and cook until salmon is opaque throughout, 12 to 14 minutes. 4.) Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole.


Nutrition

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