SALMON WITH ESCAROLE AND LEMON

Salmon with Escarole and Lemon image

Yield serves 4

Number Of Ingredients 8

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2 lemons
1 tablespoon olive oil
1 medium red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
1/2 cup water
4 boneless, skinless salmon fillets (6 to 8 ounces each)
Coarse salt and ground pepper

Steps:

Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.
In a 5-quart Dutch oven or other heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
Stir in escarole and the water. Arrange salmon on top; season with salt and pepper. Place two lemon slices on each fillet. Cover and cook over medium-high heat until salmon is opaque throughout, 12 to 14 minutes.
Transfer salmon to a plate. Stir lemon juice to taste into escarole mixture. Serve salmon with escarole.
Nutrition Information
(Per Serving)
Calories: 323
Fat: 14.7g (2.3g Saturated Fat)
Protein: 36.9g
Carbohydrates: 12.5g
Fiber: 7.8g