Braised Salmon with leeks and dill

This dish is well-accompanied by roasted fingerling potatoes.

Mats
1 tsp olive oil
2 leeks, white and light green parts only, sliced into 1/2 inch thick rounds and separated
4 cloves garlic, crushed
3 tomatoes, diced
1/4 tsp salt
1/8 tsp pepper
1/2c white wine
2 6oz skinless salmon fillets
1/2 tsp dry or 1 1/2 tsp fresh dill. I found my store carries these little tubes of various spices (like dill) that are mushed into a paste and can be used like fresh herbs. You have to refrigerate them, but they have a bit longer shelf-life than loose herbs.

Heat oil in a large saucepan over medium-high heat. Add the leek, cook for 3 minutes stirring frequently.

Add the crushed garlic, cook for 2 minutes.

Add the diced tomatoes, salt and pepper, cook for 2 more minutes.

Place the salmon in the pan, then add the white wine. Sprinkle the dill on top of the salmon.

Bring the mixture to a boil, cover with a lid, then reduce the heat to medium-low and cook for 8 minutes.

Serve with roasted potatoes.