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.

　　

Ingredients

serves 4

　　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

　　

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.

　　

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