Preheat the oven to 425°F.

Toss onions, 1 tablespoon of the oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a small roasting pan.

Transfer to oven and roast until onions are tender, about 20 minutes. Set aside.

Heat 1 tablespoon of the butter in a medium skillet over medium heat.

Add shallots and cook until softened.

Stir in red wine cook until reduced to about 2 tablespoons.

Set skillet aside to let cool slightly, then transfer red wine reduction to a medium bowl.

Add remaining 3 tablespoons butter, 1 teaspoon of the parsley, and remaining salt and pepper and stir well.

Set red wine butter aside.

Sprinkle thyme and 1 tablespoon of the parsley on the salmon, then wrap each fillet with 2 slices pancetta. (The pancetta should not cover the fish completely).

Grill salmon on a preheated grill until medium rare, about 5 minutes.

Heat remaining 1 tablespoon oil in a large skillet.

Add escarole and roasted onions and cook until just wilted.

Add broth and 1 tablespoon of the red wine butter and toss well.

Remove from heat, then stir in a squeeze of lemon and remaining 2 tablespoons parsley.

Taste and adjust seasoning if needed.

Divide escarole mixture among 4 plates, then arrange a piece of salmon in the center of each plate.

Spoon remaining red wine butter over salmon.

Once butter is somewhat melted, squeeze lemon wedges over the top and serve.