Tbsp olive oil
medium red onion, halved and thinly sliced
garlic cloves, thinly sliced
heads escarole (2 lbs. total), cored, trimmed and coarsely chopped
boneless, skinless salmon fillets (6 ounces each)
coarse salt and ground pepper
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.