Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Ingredients

• 2 ¼ cups (1/2-inch-thick) sliced leek
• 1 ½ cups uncooked Arborio rice
• 6 cups torn arugula or spinach
• Risotto:
• ¹/₃ cup dry white wine
• ¼ cup (1 ounce) grated fresh Parmesan cheese
• ¼ teaspoon sea salt
• + 20 more ingredients
• • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 6 (5-ounce) salmon fillets, skinned
  • ½ teaspoon chopped fresh thyme
  • ¼ teaspoon freshly ground black pepper
  • Thyme sprigs (optional)
  • ½ teaspoon sea salt
  • Roasted Tomatoes:
  • Cooking spray
  • 9 plum tomatoes, halved
  • ½ teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon chopped fresh thyme
  • 4 ½ cups fat free, less-sodium chicken broth
  • 1 tablespoon olive oil
  • ½ cup half-and-half
  • Garnish:
  • Salmon:

Preheat oven to 350°. To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350° for 1 1/2 hours or until v...

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