Crispy Salmon With Risotto And Slow-Roasted Tomatoes

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Ingredients

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

4 1/2 cups fat free, less-sodium chicken broth

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

2 teaspoons olive oil

6 (5-ounce) salmon fillets, skinned

Garnish:

Thyme sprigs (optional)

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