4 (6-ounce) skinned salmon fillets (about 1 inch thick)
1/2 teaspoon dried or 1 1/2 teaspoons chopped fresh dill
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add leek; sauté 3 minutes. Add garlic; sauté 2 minutes. Add tomato, salt, and pepper; sauté 2 minutes. Add wine and salmon; sprinkle with dill, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Serve with roasted potatoes.
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