Cooking spray
9 plum tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
Risotto:
4-1/2 cups fat free, less-sodium chicken broth
1 tablespoon olive oil
2-1/4 cups (1/2-inch-thick) sliced leek
1-1/2 cups uncooked Arborio rice
1/3 cup dry white wine
6 cups torn arugula or spinach
1/2 cup half-and-half
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Salmon:
2 teaspoons olive oil
6 (5 ounce) salmon fillets, skinned
1/2 teaspoon sea salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
To prepare tomatoes, Preheat oven to 325 degrees. 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 325 degrees for 1-1/2 hours or until very soft and slightly shriveled, turning tomatoes occasionally.
To prepare risotto, bring broth to a simmer in a medium saucepan ( do not boil). Keep warm over low heat. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek, and saute 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 cup of broth, cook 3 minutes or until liquid nearly absorbed, stirring frequently. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding next (about 25 minutes). Stir in arugula and next 4 ingredients.
To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, .in pan; cook 5 minutes. Turn fillets over and cook 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 6 plates. Mound 2/3 cup 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.