Crispy Salmon with Pasta and Slow-Roasted Tomatoes

Roasted Tomatoes:
Olive oil cooking spray
2 plum tomatoes, halved
sprinkle of sea salt
sprinkle of dried thyme
sprinkle of freshly ground black pepper
1 garlic clove, minced

Pasta:
2 cups cooked, drained whole wheat pasta (we used cold, leftover pasta)
1/2 cup low sodium chicken broth
2 tsp olive oil
1/2 cup sliced leek
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Salmon:
2 teaspoons olive oil
2 (5-ounce) wild salmon fillets, with skin
1/4 teaspoon sea salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper

Preheat oven to 350°.

To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Spray with olive oil; sprinkle with salt, thyme, pepper, and garlic. Bake at 350° for 1 1/2 hours or until very soft and slightly shriveled.

For pasta, heat oil in large skillet. Add leek; sauté 3 minutes or until tender. Stir in broth; add cooked pasta and stir until liquid is nearly absorbed (add more broth if needed). Season with salt & pepper.

To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with salt, thyme, and 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.

Place halves on each plate. Add pasta, then top with a piece of salmon.

**We made 2 servings, but you can always increase the amounts to serve more!**

Serving Size: Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user KLWOZNIAK.