If you love salmon, you’ll love this simple recipe. Pick up a bottle of Vin Bon Sauvignon Blanc/Chardonnay to enjoy with it. This unique blend pairs perfectly with salmon.

Ingredients:

• 8 medium leeks, (about 3 pounds), whites and light-green parts only, quartered lengthwise (clean) and coarsely chop

• 2 tablespoons olive oil

• Coarse salt and freshly ground pepper

• 1/2 Cup Heavy Cream

• 1 1/2 pounds salmon fillet, halved lengthwise then crosswise

• Lemon wedges, for serving

Total Time: 40 min Serving: 4

Directions:

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss leeks with oil; season with salt and pepper. Roast, tossing once, until beginning to soften, 12 to 15 minutes.

2. Remove leeks from oven, toss with pan juices and heavy cream to coat. Set aside. Arrange salmon pieces in centre, and season generously with salt and pepper.

3. Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness). Serve salmon with leeks and lemon wedges.

Bon Appétit!