- 4
- 20 mins
- 55 mins
0/5
(0 Votes)
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
Preparation
Step 1
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.
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