Roasted Tomatoes:
\nCooking spray
\n9 plum tomatoes, halved
\n1 T. olive oil
\n1\/2 tsp. sea salt
\n1\/2 tsp. chopped fresh thyme
\n1\/2 tsp. freshly ground black pepper
\n4 garlic cloves, minced<\/p>\n
Risotto:
\n4 1\/2 C. fat free, less-sodium chicken broth
\n1 T. olive oil
\n2 1\/4 C. (1\/2-inch-thick) sliced leek
\n1 1\/2 C. uncooked Arborio rice
\n1\/3 C. dry white wine
\n6 C. torn arugula or spinach
\n1\/2 C. half-and-half
\n1\/4 C. (1 oz.) grated fresh Parmesan cheese
\n1\/4 tsp. sea salt
\n1\/4 tsp. freshly ground black pepper<\/p>\n
Salmon:
\n2 tsp. olive oil
\n6 (5-oz.) salmon fillets, skinned
\n1\/2 tsp. sea salt
\n1\/2 tsp. chopped fresh thyme
\n1\/4 tsp. freshly ground black pepper<\/p>\n
Thyme sprigs (optional)<\/p>\n
Preheat oven to 350\u00b0. To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 T. oil; sprinkle with 1\/2 tsp. salt, 1\/2 tsp. thyme, 1\/2 tsp. pepper, and garlic. Bake at 350\u00b0 for 1 1\/2 hours or until very soft and slightly shriveled, turning occasionally. To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat 1 T. oil in a large saucepan over medium-high heat. Add leek; saut\u00e9 3 minutes or until tender. Add rice; cook 1 1\/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 C. broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining broth, 1\/2 C. at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half-and-half, cheese, 1\/4 tsp. salt, and 1\/4 tsp. pepper. To prepare salmon, heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1\/2 tsp. salt, 1\/2 tsp. thyme, and 1\/4 tsp. pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork. Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2\/3 C. risotto in center of each plate (leaving about a 1 1\/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.<\/p>\n
Yield: 6 servings
\nCalories: 569
\nFat: 18.8g
\nFiber: 3.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Roasted Tomatoes: Cooking spray 9 plum tomatoes, halved 1 T. olive oil 1\/2 tsp. sea salt 1\/2 tsp. chopped fresh thyme 1\/2 tsp. freshly ground black pepper 4 garlic cloves, minced Risotto: 4 1\/2 C. fat free, less-sodium chicken broth 1 T. olive oil 2 1\/4 C. (1\/2-inch-thick) sliced leek 1 1\/2 C. uncooked Arborio rice 1\/3 C. dry white wine 6 C. torn arugula or spinach 1\/2 C. half-and-half 1\/4 C. (1 oz.) grated fresh Parmesan cheese 1\/4 tsp….<\/p>\n