Salmon with Escarole and Lemon

1. 1

   Thinly slice off both ends of one lemon.

2. 2

   Cut into 8 thin slices.

3. 3

   From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.

4. 4

   In a 5-quart Dutch oven or other heavy pot, heat oil over medium-high.

5. 5

   Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.

6. 6

   Stir in escarole and the water.

7. 7

   Arrange salmon on top; season with salt and pepper.

8. 8

   Place two lemon slices on each fillet.

9. 9

   Cover and cook over medium-high heat until salmon is opaque throughout, 12 to 14 minutes.

10. 10

    Transfer salmon to a plate.

11. 11

    Stir lemon juice to taste into escarole mixture.

12. 12

    Serve salmon with escarole.

13. 13

    (Per Serving)

14. 14

    Calories: 323

15. 15

    Fat: 14.7g (2.3g Saturated Fat)

16. 16

    Protein: 36.9g

17. 17

    Carbohydrates: 12.5g

18. 18

    Fiber: 7.8g

* Per serving · 4 servings · Values may vary.

No additional tips available.