Salmon with Escarole and Lemon

By adrienne30343

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

Details

Servings 4
Preparation time 20mins
Cooking time 55mins

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.