Salmon with Escarole and Lemon

Prep Time:
20 mins
Total Time:
35 mins

Escarole has a slight, pleasant bitterness balanced by a sweetness. It turns mild, even sweeter, and surprisingly buttery when cooked.


  • 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

  • 4 boneless, skinless salmon fillets, (6 ounces each)

  • Coarse salt and ground pepper


  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.

  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 2 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.

Related Articles