Baked Salmon with Creamy Leeks

Melt butter and 2 tablespoons olive oil in a deeper pan. Add chopped leeks, sprinkle with salt and pepper, and saute on a low to medium heat for 10–15 minutes until soft.

Add sour cream to the leeks, stir and cook for a minute. Remove from heat , taste and adjust seasoning if needed. Transfer into a shallow baking dish (big enough to hold the fish fillet).

Meanwhile, preheat oven to 400°F.

Rinse salmon fillet and pat dry; make a few cuts on top of the flesh and brush the fish with remaining 2 tablespoons olive oil (ore more, depending on the size). Squeeze lemon juice over the fish, and add salt and pepper liberally.

Sprinkle fresh dill and capers all over the salmon. Slide the fish on top of the leeks and bake for 15 minutes.

Garnish with more lemon, capers and dill if needed. Serve.