Salmon Fillets on Tomatoes and Leeks
Rinse salmon and pat dry. Rinse and dry leeks, cut diagonally into rings. Rinse tomatoes, quarter, core and dice into small pieces. Heat 1 tablespoon of oil in a pan and saute leeks for 1-2 minutes, deglaze pan with white wine. Add broth and simmer for 3-4 minutes. Ad more broth, if needed.
Season salmon with salt and pepper. Heat remaining oil in a pan and cook salmon for 2-3 minutes per side or until golden brown. Add tomatoes to the leeks and season with lemon juice, salt and pepper. Arrange vegetables on plates and top with salmon, sprinkle with fresh herbs and serve.