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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This was delicious, the salmon was moist and very tasty. I had to add a little more liquid during cooking but didn't make any other changes. Had potatoes and veggies sides but this would work just as well with rice, basmati perhaps. Would definitely make again as preparation was quick and easy.
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