Salmon with Escarole and Lemon

Last night I made one of Mr. SE's favorite recipes, and I'd like to share it with you. This dish is super simple and tastes fantastic. We always comment on how we feel full and healthy, but not stuffed after eating it. On another note, Everyday Food is a fantastic little cooking magazine that everyone should subscribe to. The recipes are seasonal, fast, and healthy! Just got my renewal letter in the mail $4.50 for the next 10 issues. That's 84% off retail prices- I think so!

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
4 boneless, skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper

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

Do you have a favorite tried and true recipe? I'd love to hear it!