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Epicurious

Salmon with Escarole and Lemon

GOOD TO KNOW The salmon is steamed on a bed of escarole seasoned with onion, garlic, and lemon; lemon slices are also arranged on each fillet. Keep in mind that the escarole—which looks bulky when raw—shrinks substantially when cooked.

Recipe information

  • Yield

    serves 4

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Transfer salmon to a plate. Stir lemon juice to taste into escarole mixture. Serve salmon with escarole.

  2. Nutrition Information

    Step 5

    (Per Serving)

    Step 6

    Calories: 323

    Step 7

    Fat: 14.7g (2.3g Saturated Fat)

    Step 8

    Protein: 36.9g

    Step 9

    Carbohydrates: 12.5g

    Step 10

    Fiber: 7.8g

Everyday Food: Light
TagsSalmonFishSeafoodEscaroleChicoryLeafy GreensVegetableMainDinnerNut FreeGluten FreeDairy FreeEasyQuickOne-Pot MealsWeeknight MealsBraiseDutch OvenCookbooks
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