Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Ingredients

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

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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