Roasted Salmon with Escarole and Orange-Almond Relish

By Camille Macres in Paleo Quick Tips Videos, Seafood


Escarole is a member of the chicory family, cousin to endive and radicchio. The clan is known for its deliciously mild bitterness. In Italy, the winter green is often paired with sweet citrus for contrast. Simmering the leaves with dates tames their bite, and helps bring out a subtle sweetness of their own.

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Roasted Salmon with Escarole and Orange-Almond Relish

Serving Size: 2

Roasted Salmon with Escarole and Orange-Almond Relish


  • 1 navel orange
  • ¼ cup Kalamata olives
  • ¼ cup roasted almonds
  • Fresh flat-leaf parsley
  • 1 teaspoon sumac
  • Two 6-ounce fillets skin-on wild Yukon River salmon
  • 1 to 2 shallots
  • Peeled fresh garlic
  • 2 to 3 dates (with pits)
  • 1 head escarole


    Make the relish
  1. Heat the oven to 400°F.
  2. Zest the orange. Using your hands or a knife, peel the orange; working over a medium bowl, cut between the membranes to release the segments into the bowl. Discard any seeds.
  3. Coarsely chop the olives.
  4. Coarsely chop the almonds.
  5. Strip the parsley leaves from the stems; coarsely chop the leaves.
  6. To the bowl with the orange segments, add the orange zest, olives, almonds, parsley, sumac, and 1 tablespoon oil. Season to taste with salt and pepper and stir to combine.
  7. Cook the salmon
  8. Pat the salmon dry with a paper towel.
  9. On a sheet pan, rub the salmon all over with 1 to 2 teaspoons oil, then season generously with salt and pepper. Place the salmon, skin side down, and roast until opaque and flaky, 10 to 12 minutes.
  10. While the salmon cooks, start the escarole.
  11. Prep and cook the escarole
  12. Peel and thinly slice the shallot.
  13. Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  14. Pull the dates from their pits; coarsely chop the fruit.
  15. Trim the root end from the escarole; coarsely chop the leaves.
  16. In a large pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallot and garlic, season with salt, and cook, stirring often, until the shallot is soft, 2 to 3 minutes.
  17. Add the dates, escarole, and ¼ cup water; season with salt and bring to a boil over medium-high heat. Cook, stirring often, until the leaves are wilted and most of the liquid has evaporated, 8 to 10 minutes.
  18. Serve
  19. Transfer the escarole mixture to individual plates. Top with the salmon, spoon the orange-almond relish on top, and serve.