Salmon with Escarole and Lemon

• 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

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

lemons, olive oil, red onion, garlic, total, water, salmon, salt

Taken from www.epicurious.com/recipes/food/views/salmon-with-escarole-and-lemon-387525 (may not work)